Hummus has taken hold over most of America. Just a few years ago, most people had never heard of the traditional Mediterranean dip. Today, we can’t get enough of this creamy snack spread made from chickpeas, sesame seed paste and seasonings.
Millennials, in particular, tend to gravitate toward new and unusual flavors. A new generation paired with a strong commitment to healthier dietary choices paved the way for the unusual light brown spread that packed a nutritional punch. Americans have been so receptive of hummus, in fact, that sales have started to creep towards those of other popular dips like salsa and guacamole.
According to the USA Dry Pea & Lentil Council, hummus sales in grocery stores now top $725 million annually — up from $5 just 20 years ago. It is estimated that one in four homes now regularly stock hummus in the fridge.
Chickpeas, also known as garbanzo beans, have been cultivated in Middle Eastern countries for millennia. The word hummus actually means chickpea in Arabic.
While traditional hummus has little more than chickpeas, lemon, sesame seed paste, cloves and oil, countless variations have been created by restaurants and home chefs alike. It’s simple chickpea base makes experimenting with flavors fun and easy.
If you’re a fan of hummus, snacking, or just looking to get more veggies into your diet, try this beautiful roasted beet hummus. The flavor is as strikingly delicious as the color is vibrant.
Roasted Beet Hummus
Serves 7-8 as a dip
- 2 medium roasted beets (see here for simple roasting directions)
- 1 can chickpeas, drained
- 1 tsp salt (Try this gourmet peach salt for added flavor)
- 2 tbsp sesame oil + a bit for garnishing
- 2 tbsp water
- 1 half lemon
- 2 tbsp plain or Greek yogurt
- dried parsley flakes
- Combine first five ingredients in the container of a high powered blender or food processor. Squeeze the lemon over ingredients. Set on high and pulse several times until smooth.
- Scoop hummus into medium bowl (about a cereal bowl size should work).
- Spoon a small divot in the center and garnish with Greek yogurt if desired. Drizzle with a touch more sesame oil and sprinkle with dried parsley flakes.
- Serve with pita bread, crackers, chips, pretzels or fresh veggies. Smear on sandwiches or bagels. Enjoy.
You’ll love this chipotle sweet potato hummus dip, too.