Beet Hummus Recipe

Prepare beets

If using raw beets, roast 2 medium beets wrapped in foil at 400°F (200°C) for 45–60 minutes until tender; cool, peel and roughly chop. If using pre-cooked beets, chop roughly and proceed.

In a food processor combine chopped cooked beets, chickpeas, tahini, lemon juice, garlic, cumin, salt and pepper.

Process until mostly smooth, scraping down the sides as needed. With the motor running, drizzle in 3 tbs olive oil and add warm water or reserved chickpea liquid 1 tablespoon at a time until you reach a creamy, scoopable consistency (about 2 tbs). Taste and adjust salt, lemon or cumin.

Transfer hummus to a serving bowl and smooth the top, leaving room for labneh and toppings.

In a small bowl whisk together Greek yogurt, 1/2 tbs lemon juice and 1/4 tsp salt until smooth.

Taste and adjust seasoning. Spoon or dollop the labneh into the center of the hummus, creating a shallow well or an attractive smear.

Rinse millet in a fine mesh strainer under cold water and drain well.

Heat a dry skillet over medium heat. Add the millet and toast, stirring frequently, until fragrant and lightly golden, 4–6 minutes. Watch closely to prevent burning.

Add 1 tbs olive oil, maple syrup (or honey), smoked paprika and 1/4 tsp sea salt to the skillet and stir to coat the millet. Cook 1–2 more minutes until the millet is slightly caramelized. Remove from heat and cool on a plate — it will crisp as it cools.

Preheat oven to 350°F (175°C) if you'd like to crisp store crackers further. Lightly brush crackers with 1 tsp olive oil, sprinkle with everything bagel seasoning and place on a baking sheet.

Bake 4–6 minutes until fragrant and just crisp (optional). Alternatively, simply sprinkle seasoning on crackers without baking.

Roughly crush 2–3 seasoned crackers to create coarse crumbs for scattering over the hummus and reserve a few whole crackers for serving.

Make a shallow well in the center of the hummus. Spoon or dollop the labneh into that well and gently swirl with a spoon for an attractive two-tone effect.

Sprinkle the millet crunch over one side of the hummus and scatter the crushed everything cracker crumbs across another area to add texture contrast.

Drizzle 1 tbs extra-virgin olive oil over the hummus, sprinkle toasted sesame seeds and chopped parsley. Place remaining whole seasoned crackers around the bowl and serve with lemon wedges on the side.

Serve immediately so the millet remains crunchy. Leftover hummus will keep refrigerated in an airtight container for up to 3 days; keep crackers separate to retain crispness.