This recipe was developed to be super pretty and tasty — all at the same time! It's a Mediterranean take on hummus, made with roasted beets and not chickpeas, that can be served warm or cold over zucchini noodles!
Hello, I'm Curtis — The photographer and recipe developer behind Digital Food Works. I'm based in Central Florida and enjoy working with businesses that make things to eat &
drink!
Featuring
Ingredients
For the Roasted Beet Hummus
- 1 1⁄2 cups roasted beets, quartered (about three beets)
- 2 tablespoons tahini paste
- 1 tablespoon Hellmann's Real Mayonnaise
- 2 garlic cloves, (small to medium size)
- 1 oz of lemon juice (basically, half a lemon)
For the Zucchini Noodles
- 2 medium to large sized zucchini
- 1 teaspoon of Hellmann's Real Mayonnaise
- 1⁄2 teaspoon sea salt flakes
For Plating / Finishing
Step by Step Instructions
1
Making the Zucchini Noodles
Wash off the two zucchini and spiralized them (skin on) using a spiralizer. In a bowl, toss in a teaspoon of Hellmann's Mayonnaise and little salt, and mixed by hand (because we don't want to break the noodles). Then place them on a large baking sheet and bake the noodles at 350°F for around 13 minutes. As soon as they come out, use a spatula and transfer them to a bowl to cool down.
2
Roast the Beets
Preheat an oven to 450°F and line an oven safe dish with aluminum foil. If the beets have the stalks still attached, cut those off (and cook them later, they're totally edible). Leave about an inch of stalk attached to the beet. Wash as much of the dirt off the beets as possible, but be careful not to puncture the skin. Place the beets (with the skin on) into the oven safe dish and cover with aluminum foil. Bake the beets for 60-90 minutes (depending on how big the beets are and/or how close they are in the dish). A wooden skewer should slide through the beet easily when done.
3
Peel the Beets
Once the beets are baked, set them aside to fully cool. When they're cool enough to handle, cut off the remaining stalks (if you had any) and peel the skin off the beets using a pairing knife (or your fingers). It's going to be a little messy. At this point you can set the beets aside and let them cool some more, or stick them in the fridge for up to a day, until you're ready to make the hummus.
4
The Fun Part
Place the cooled, roasted beets, tahini paste, garlic, lemon juice, salt, and spices into a food processor or blender and process until "almost" smooth. Then, add in the Hellmann's Real Mayonnaise, and continue processing until the desired hummus consistency is reached. Remove from the food processor or blender and place in a bowl.
5
Is The Consistency Good?
If the consistency is not quite right for hummus, drizzle in a tiny amount of water and mix by hand until the desired consistency is reached.
6
Plating
Once the Zucchini Noodle and Roasted Beet Hummus have been made, all that's left is putting them both together on a plate and building in some additional Mediterranean flavors. For the photos posted with the recipe, I added a portion of Zucchini Noodles to the middle of a plate and made a little place in the center for the Roasted Beet Hummus. I squeezed just a little lemon juice over the noodles (from the lemon that was used in the recipe). The dish was then finished with feta cheese, pumpkin seeds, and sesame seeds.
Roasted Beet Hummus
with Mediterranean Noodchini
