Beet Root & Black Bean Hummus Duo Recipe

Prepare beets (if not already roasted)

If you don't have pre-roasted beets: preheat oven to 400°F (200°C). Wrap 1 medium beet in foil and roast for 45–60 minutes until tender when pierced with a knife. Let cool, peel and roughly chop. Allow to cool before blending.

In a food processor, combine 1 cup drained chickpeas, 1 cup roasted chopped beet, 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 peeled garlic clove, 1/2 teaspoon ground cumin, and 3/4 teaspoon sea salt.

Process on high until the mixture becomes smooth. Stop and scrape down the sides with a spatula as needed (about 1–2 minutes of processing).

With the processor running, add 2 tablespoons water, 1/4 teaspoon freshly ground black pepper, and continue blending until very smooth. If too thick, add additional water 1 teaspoon at a time until desired spreadable consistency is reached.

Taste and adjust seasoning — add more lemon juice for brightness or salt to enhance flavors. Transfer hummus to a bowl, cover, and refrigerate at least 30 minutes to let flavors meld (optional, but recommended).

In a food processor, combine 1 cup drained black beans, 1/4 cup tahini, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 peeled garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 3/4 teaspoon sea salt.

Process until the mixture is mostly smooth, scraping down the bowl once or twice (about 1–2 minutes).

With the processor running, add 2 tablespoons water to loosen the mixture and continue blending until silky. Add more water, 1 teaspoon at a time, if necessary, to reach a spreadable consistency.

Taste and adjust: add more lime for acidity, salt for seasoning, or smoked paprika for a smoky note. Stir in 1 tablespoon finely chopped cilantro if using. Transfer to serving bowl and chill briefly if desired.

Spoon or pipe small quenelles (about 1 tablespoon each) of both hummus varieties onto a platter. For an attractive duo presentation, place alternating dollops of beetroot and black bean hummus on the platter or directly atop individual crackers.

Arrange 24 crispy crackers around the hummus or place a dollop of hummus (about 1 tablespoon) on each cracker. Drizzle a little olive oil (about 1/2 teaspoon per 4–6 crackers) over the hummus for sheen.

Garnish beetroot hummus with a light crack of black pepper or a sprinkle of toasted sesame seeds; garnish black bean hummus with a pinch of chopped cilantro and a dusting of smoked paprika or sesame seeds.

If preparing ahead, keep hummuses covered in the refrigerator up to 3 days. Bring to near room temperature before serving for best texture and flavor.