Beet Hummus

Beet Hummus
Contributor
Beet Hummus
Joumana Accad/Taste of Beirut
Beet Hummus

“Kameel Abu-Hatoum, a distinguished connoisseur of traditional Lebanese cuisine from Baakline (Chouf mountains) graciously gave me the recipe for this dip. He coined it mama dallou’ah. This name was meant as a counter to the now world-famous baba ghanouj. Explanation: Baba is daddy and ghanouj means cuddly (or someone who likes to spoil and cuddle their baby or loved one). Mama is mom and dallou’ah means a mom who loves to be pampered, cuddled, spoilt and cherished. This is a delicious dip served at room temperature with pita bread; it is simple to prepare; the taste can be adjusted a bit (more or less lemon or garlic or tahini) according to taste.” — Joumana Accad, blogger and author of Taste of Beirut

Click here to learn more about Lebanese cooking.

 

4
Servings
60
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1½  Pound  beets
  • lemon, juiced
  • cloves garlic, peeled and mashed in a mortar with a dash of salt
  • ½  Cup  tahini
  • 1  Tablespoon  pomegranate molasses (optional)
  • ¼  Cup  pomegranate arils, for garnish
  • Chopped parsley, for garnish

Directions

Wrap the beets in foil and roast them in a 357-degree oven for 45 minutes or until tender. Peel the beets and cut them into chunks. Then, mash them in a food processor with the lemon juice, garlic paste, and tahini; taste and adjust the seasoning, adding more lemon, tahini or garlic. Garnish and serve at room temperature with pita bread or chips. 

Nutritional Facts

Sugar
11g
12%
Carbohydrate, by difference
14g
11%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
24mg
2%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
53µg
13%
Iron, Fe
1mg
6%
Magnesium, Mg
24mg
8%
Phosphorus, P
24mg
3%
Sodium, Na
141mg
9%
Water
156g
6%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.