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The Fat Dog's roasted beet hummus

Time 35 minutes
Yields Makes 3 ½ cups
The Fat Dog’s roasted beet hummus
1

In a food processor, combine the garbanzo beans, roasted beets, tahini, garlic, cumin, salt and lemon juice. Purée the mixture until smooth.

2

Check the hummus for flavor and consistency, then drizzle in 2 tablespoons olive oil while the motor is still running. This makes about 3 ½ cups hummus, which will keep, covered and refrigerated, up to two days. Bring to room temperature before serving.

3

Transfer the hummus to a serving dish and make a small well in the center. Garnish the hummus with additional oil, crumbled cheese, pepitas and herbs. Serve with pita chips or ciabatta.

Adapted from a recipe provided by the Fat Dog restaurant.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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