Pickled Beet Hummus

Pickled Beet Hummus - Kris Gill


2 cloves garlic

1 tbsp balsamic reduction

1 tsp sea salt (to taste)

½ cup tahini

6 slices of sweet pickled beet + 2 for topping

¼ cup cold juice from the beets

Extra-virgin olive oil

Flaky sea salt


In the bowl of a food processor, pulse garlic, balsamic reduction, and kosher salt until garlic is chopped. Allow to sit for 5 to 10 minutes to help remove the raw bite from the garlic.

Add tahini and process for a few minutes until creamy. Add ¼ cup the reserved cold beet juice and process again.

Add the chickpeas. Once the hummus is smooth and creamy, pour in a healthy drizzle of olive oil while processing. Taste and add additional balsamic or salt if necessary.

Transfer to a serving bowl and finish with a sprinkle of flaky sea salt and 1-2 chopped beets!