Beet Hummus and Labneh

By: Hannah Lee Leidy
Beet Hummus and Labneh
Image courtesy of Cleo Stracuzza

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4 servings

    Beet Hummus 
  • 1 15½-ounce can chickpeas, drained and rinsed
  • ½ cup raw beet juice (homemade or purchased from a natural foods store or juice bar)
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon garlic, finely chopped
  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini paste
  • Juice and finely grated zest of 2 lemons
  • 1 tablespoon ground cumin (preferably toasted and freshly ground)
  • ½ teaspoon salt

  • To Assemble
  • 1 cup labneh or full-fat Greek yogurt
  • ¼ cup toasted pumpkin seeds
  • Handful mixed greens
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Crackers or flatbread for serving (a thin seeded cracker is a good match)
  1. To make hummus, combine chickpeas, beet juice, shallots, and garlic in food processor and pulse until mixture forms coarse purée. Add oil, tahini paste, lemon juice and zest, and cumin. Purée until very smooth. Taste and add salt or lemon juice as desired. Transfer to sealed container and refrigerate until well chilled.
  2. To serve, spread equal amounts of labneh (or yogurt) among 4 wide, shallow serving bowls. Place equal portions beet hummus in middle of labneh and top with toasted pumpkin seeds. Garnish each bowl with a scattering of mixed greens lightly dressed with olive oil and lemon juice. Serve with crackers or flatbread of
    your choice.
  • from Chef Rene Ortiz of Launderette, Austin, TX

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