Hello there, my name is Yaghoub Taheri and I’m excited to share with you my recipe for Spiced Beet Hummus with Pistachio Dukkah. I guarantee this appetizer will not only catch the eye with its vivid color but also make your taste buds sing with its delicious and addictive flavor. It’s a twist on a classic hummus recipe with a Middle Eastern-inspired spice blend that’s sure to impress your guests.
Yaghoub Taheri is a world traveler and an avid foodie with a passion for exploring new cuisines. Born in Iran, he grew up with a love for bold flavors and spices, which has inspired his cooking and food adventures around the globe. He is always looking to reinvent traditional dishes with a modern twist.
Yaghoub Taheri currently resides in Canada and grew up in Iran.
Growing up in Iran, I developed a love for bold flavors and spices. Middle Eastern cuisine has always held a special place in my heart, and I’ve taken my love of this cuisine with me as I’ve traveled the world. That’s what drew me to this recipe – it combines the bold flavors of the Middle East with a modern twist on a classic dish. Plus, the bright pink color just makes me happy!
The roots of this recipe can be traced back to Egypt, where dukkah originated. Dukkah is a blend of nuts, seeds, and spices and is commonly used as a topping for dips and spreads. The pistachio dukkah that we’ll use in this recipe adds a delicious crunch and depth of flavor to the creamy hummus. And of course, the star ingredient of the show is the roasted beet! Not only do they make this recipe a showstopper, but they also add tons of healthy nutrients.
What you need
Looking for a show-stopping appetizer that’s as colorful as it is tasty? Look no further than this Spiced Beet Hummus with Pistachio Dukkah recipe! This twist on classic hummus is both vibrant and flavorful, thanks to roasted beets, creamy tahini, spicy cumin, and fragrant coriander. But the real star of the show is the Pistachio Dukkah, a Middle Eastern spice blend made with toasted nuts, seeds, and spices, which adds a delicious crunch and depth of flavor to the hummus. To make the Spiced Beet Hummus, you’ll roast the beets, toast up some spices and nuts, and then simply blend everything together in a food processor until perfectly creamy and smooth. Serve with pita chips, sliced veggies, or whatever your heart desires, and get ready to impress your friends and family with this delicious and healthy appetizer!
Ingredients:
- Beets – Roasted beets give the hummus its bright, pink color and slightly sweet, earthy flavor. They cannot be substituted with anything else but can be cooked in advance.
- Chickpeas – Chickpeas are the base of the hummus and help create its creamy texture. Feel free to use dry chickpeas and soak them overnight instead of canned if preferred.
- Tahini – Tahini is a sesame paste that adds nutty and slightly bitter notes to the hummus. It can be substituted with almond or sunflower seed butter if preferred.
- Garlic – Garlic adds a sharp and slightly spicy flavor to the hummus. If you’re not a garlic fan, you can reduce the amount or omit it completely.
- Lemon Juice – Lemon juice adds tanginess and brightness to the hummus, and helps balance the earthy flavors of the beets and spices.
- Cumin – Cumin adds earthy and warm notes to the hummus, and complements the beets and chickpeas perfectly.
- Coriander – Coriander adds a fresh and slightly sweet flavor to the hummus, and pairs well with the cumin and beets. If you don’t like coriander, you can omit it or use parsley instead.
- Paprika – Paprika adds a smoky and slightly sweet flavor to the hummus, and complements the beets and cumin nicely. Feel free to use hot or smoked paprika for more depth of flavor.
- Salt – Salt helps bring out the flavors of the other ingredients and balances the sweetness of the beets.
- Olive oil – Olive oil adds a smooth and luscious texture to the hummus, and enhances the flavors of the spices and beets. Drizzle extra olive oil on top before serving for extra richness.
- Water – Water helps thin out the hummus and achieve a smooth and creamy texture. Add more or less water as needed to reach your desired consistency.
- Pistachio Dukkah – Pistachio Dukkah is a Middle Eastern spice blend made with nuts, seeds, and spices, typically used as a dip or topping. It adds a crunchy and flavorful finishing touch to the beet hummus.
Utensils:
- Food processor – You can also use a high-speed blender or immersion blender to make the hummus.
- Baking sheet – To roast the beets.
- Small skillet or saucepan – To make the Pistachio Dukkah.
- Measuring cups and spoons
- Spatula
- Small mixing bowl
Beets
Ah, beets. These root veggies are a favorite of mine, and not just because of their vibrant color and unique earthy flavor – they’re also chock full of nutrients. Beets are high in fiber, folate, potassium, vitamin C, and iron, making them a great choice for a healthy diet. Fun fact: beet juice was found to enhance athletic performance by increasing endurance and oxygen uptake. Now, while not everyone is a beet fan, I think this recipe might just convert a few skeptics. By roasting the beets and blending them with creamy chickpeas, tahini, and fragrant Middle Eastern spices, you end up with a dip that’s both delicious and good for you.
Pistachio Dukkah
If you’re not familiar with dukkah, it’s a Middle Eastern spice blend made with various nuts, seeds, and spices, including cumin, coriander, sesame seeds, and hazelnuts. Pistachio Dukkah, as the name suggests, uses pistachios as the star ingredient, along with sesame seeds, cumin, and coriander. It’s incredibly flavorful and adds a delightful crunchy texture to a wide variety of dishes. In this recipe, we’ll be using Pistachio Dukkah as a topping for the Spiced Beet Hummus, which is a brilliant pairing. Not only does it add taste and texture, but it also provides some extra protein, fiber, and healthy fats. So, if you’re tired of the same old hummus toppings, give Pistachio Dukkah a try – you won’t be disappointed!
What to serve it with?
When it comes to serving Spiced Beet Hummus with Pistachio Dukkah, my personal favorite is with warm pita bread. Growing up in Iran, I have fond memories of enjoying homemade flatbread with various dips and spreads at family gatherings and social events. This is why I love to serve this hummus and pita bread combo to my guests – it’s a nod to my cultural heritage and a delicious pairing that everyone can enjoy. Alternatively, sliced veggies such as carrots, celery, and cucumbers make a great healthy option to dip into the hummus. Either way, the combination of the creamy hummus and the crunchy pistachio dukkah is sure to be a crowd-pleaser.
Summary
There you have it, Spiced Beet Hummus with Pistachio Dukkah- my twist on a classic hummus recipe. As a food lover and world traveler, I’m always looking for ways to add a modern twist to traditional dishes, and this hummus recipe does just that. The roasted beets and pistachio dukkah come together to make a delicious and colorful appetizer that’s perfect for any occasion.
I hope you have enjoyed this recipe as much as I have. Let me know in the comments section if you tried any variations on the recipe, or if you have any tips for making it your own. And be sure to share your pictures with me on social media by tagging me @YaghoubTaheri. Thanks for reading, and happy cooking!
Here’s the recipe:
Spiced Beet Hummus with Pistachio Dukkah
Equipment
- Food processor
- Baking Sheet
- Small skillet or saucepan
- Measuring cups and spoons
- spatula
- Small Mixing Bowl
Ingredients
- 2 medium, roasted Beets
- 1 can (15 oz), drained and rinsed Chickpeas
- 1/3 cup Tahini
- 2 cloves Garlic
- 2 tbsp Lemon Juice
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 2 tbsp, plus more for serving Olive oil
- 2-3 tbsp Water
- 1/2 cup, for serving Pistachio Dukkah
Instructions
- Roast the beets - Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut off the stems and root from the beets and wrap them in aluminum foil. Roast them for about 45-60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool for a few minutes. Once cool, use your hands or a paper towel to remove the skins. Be careful as beet juice can stain.
- Make the Pistachio Dukkah - In a small skillet over medium heat, toast the sesame seeds, cumin, and coriander until fragrant and lightly browned, about 3-4 minutes. Transfer the toasted spices to a small bowl and let cool to room temperature. In the same skillet, toast the chopped pistachios until they are lightly browned, about 3-4 minutes. Add the toasted nuts to the spice mixture and stir in the salt. Set aside. - It's important to keep an eye on the skillet while toasting the spices and nuts, as they can burn easily. Be sure to let them cool completely before mixing in the salt, as the salt can make the nuts and spices taste bitter if added too early.
- Make the Spiced Beet Hummus - In a food processor, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, cumin, coriander, paprika, and salt. Process until smooth and creamy, scraping the sides of the bowl as needed. With the motor running, slowly drizzle in the olive oil and water until the hummus is the desired consistency. Taste and adjust seasoning if necessary. - For a smoother hummus, you can peel the chickpeas before adding them to the food processor. To do this, simply pinch each chickpea between your fingers and the skin should slip off easily. If you don't have a food processor, you can use a blender or immersion blender, but you may need to add more liquid to get the right consistency.
- Serve the Spiced Beet Hummus - Transfer the Spiced Beet Hummus to a serving dish and top with the Pistachio Dukkah. Drizzle with extra olive oil and sprinkle with extra paprika or chopped fresh herbs, if desired. Serve with pita chips, sliced veggies, or your favorite dippers. - You can make both the Spiced Beet Hummus and the Pistachio Dukkah in advance and store them separately in airtight containers in the fridge for up to 3-4 days. When ready to serve, simply transfer the hummus to a serving dish and top with the Pistachio Dukkah.
