Smoked Beet Hummus

May 12, 2017

Beet Hummus is pretty tasty.  So it must be even more amazing if the beets are smoked.  The challenge I found is that nearly every smoked beet hummus recipe cheated and used smoked paprika.  Find out how to make it for real by actually smoking the beets
Smokey Beet Hummus with Pita Chips

Never Let Good Smoke Go To Waste

Because of the effort that usually goes into getting my smoker box set up and rolling on my gas grill, I usually try to put the smoke to good use and smoke as many items as possible.  In this case, I was smoking a beef brisket and had some space on the racks to smoke beets at the same time.

I'll usually also do the same with herbs and spices.  For example, pour some kosher salt into a fine mesh sieve and place somewhere on the grill.  Give it a gentle stir every 15 minutes or so and in about an hour you'll have some fantastic smoked salt for general purpose use.

Now, back to the hummus...

Cook The Beets Before Smoking

Beets are very dense and take quite a while to cook thoroughly.  At the low temperature at which you typically smoke meat, it'll take hours to cook beets.  So start them first in the oven as if you were only going to roast them.

The difference here is that you'll cook them for a shorter amount of time and then finish in the smoke.

I've attempted this a few times trying to get the recipe just right, and learned that you'll want to remove the beet skins before you smoke them.  If you leave the skins on, they'll crisp up and reattach themselves quite well.

I've found that beets generally roast better if they aren't peeled before cooking.  It's also quite a bit easier to rub the skins off after they have cooked than trying to peel them beforehand.

Just remember that it will take a beet a bit of time to cool before they can be handled because they retain heat like a brick that's been in a kiln.

Modify Your Basic Hummus Recipe

Here I take my go-to hummus recipe and slightly tweak the ingredients to account for the beets.

And then something else?

Click Here To Print!

Smoked Beet Hummus

By ,
Give hummus a bold boost by adding smoked beets
Prep time:
Cook time:
Total time:
Yield: Dozens of Big Dips


  • 1.5 Pounds (About 2) Medium Red Beets
  • 4 Ounces Olive Oil
  • 1 15 Ounce Can Chickpeas
  • 3 Garlic Cloves, Crushed
  • 2 Tablespoons Tahini
  • 1 Lemon, Juices
  • 1 Tablespoon Chives, Chopped


  1. Roast the beets at 450 degrees, wrapped in foil, until they are easily pierced with a knife
  2. Once cooled, peel and chop the beets into medium pieces
  3. Place the beets, olive oil, chickpeas, garlic, tahini and lemon juice in a food processor and run for 45-60 seconds until well blended
  4. Garnish with chopped chives

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