Reviewed: May 17, 2012

This recipe is a WOW -- impossibly purple, but the flavor of beet is not overpowering. My skeptical 13-year-old ate half the bowl, and then took the left-overs to school for lunch. I added a bit of salt, and think I would add more the next time I make this.

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Reviewer:

Connie

Reviewed: Apr. 23, 2012

I just made this. Gorgeous and delicious. But it makes a lot. Can I freeze a little? How long would it last in the fridge?

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Reviewer:

Therese M

Reviewed: Apr. 19, 2012

Too much tahini and I didn't love the combo of chickpeas and beets, they seemed to cancel each other out, the umami-ness of the chickpeas was overcome by the bitter earthiness of the beets. So, I made this as written (less tahini- I figured I could add more if it needed it) and it was okay, definitely not as delicious as I hoped and I think using canned beets would really downgrade the flavor (I roasted the beets for this dish; wash beets, cover in foil and bake just like a potato for about 70 minutes, they keep well if you want to do this in advance). So the next time I made this I left out the chickpeas, reduced the tahini by 1 1/2 Tbsp, same with the olive oil, I just used two Tbsp. I also added a salt, almost a teaspoon of Kosher, and a generous sprinkle of red pepper flakes for a little extra oomph. The color was electric, I got so many comments on it and once people ate it they were glued to the bowl. Definitely party worthy with some tweaking.

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Reviewer:

Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Dec. 26, 2011

Who'd-a-thunk-it? Hot-pink hummus. The flavor of the beets with lemon juice, tahini and cumin is just a real adventure in deliciousness. It would have been easier if this recipe called for a certain number of cups of cooked beets. Not sure if I had more than a pound and that's what made mine watery the first time I made it? I found the texture better the second time when I left out the olive oil and decreased the beets slightly.

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Reviewer:

greenmama

Reviewed: Jul. 24, 2011

I used canned organic chickpeas & local chemical-free beets, just pulled from the dirt. OMG, this is such a delicious lower calorie/healthy fat spread for cucumber slices & carrot sticks!!

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Reviewer:

sgompf

Reviewed: May 9, 2011

We were hoping it would be a nice way to use the beets we received in our co-op veggie basket. We loaded it up with spices/flavors and it just smelled/tasted like cooked beets.

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Reviewer:

clemsongrad

Reviewed: Dec. 20, 2010

My kids love this! I put in sesame seeds instead of making the tahini first, and some of the seeds didn't get thoroughly ground up. This makes delicious filling for stuffed celery! It also tastes wonderful on Triscuits!

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Oct. 24, 2010

great reacipe but I made some alterations to it

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Reviewer:

Harm-o

Reviewed: Apr. 13, 2010

Great recipe! Did as other reviews said... used a 2 beats boiled, peeled and chopped, 2 cans of chickpeas with some of the juice, sauteed onions and garlic and then added the chickpeas for a little then kept the rest basically the same with the other ingredients. Turned out delicious!

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Reviewer:

Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Reviewed: Feb. 25, 2010

This recipe was fabulous. I don't normally like beets very much and I am addicted to hummous. The color was striking. It was easy to make and very nutritious. I used what some said in other reviews and used a can of chick peas. It worked well. I did still boil them with the onions in order to soften the onions and seep them in the flavor. Cans of chick peas are 15 ounces, which is almost double what the recipe says, so I doubled everything else. When I make it again, I may try with 1-1.5 pounds of beets rather than the 2. I made it for a party and had lots left over. It seems to keep quite well, we've been eating for over a week.

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