Roasted beet hummus bowl with turmeric tahini and peanut dukkah from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 28) by Joe Yonan

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Notes about this recipe

  • SheilaS on May 14, 2024

    I thoroughly enjoyed this. It's a great way to turn hummus from a snack into a meal. I did roast the beets on salt per the recipe but I think my usual method of wrapping them in foil works just as well. I'm not sure the turmeric tahini added a lot taste-wise but it is a very attractive touch. The peanut dukkah adds both flavor and texture. I'll make this again.

  • Ksmotherman on November 07, 2020

    This was a last minute dinner, and served more as a guide than a strict recipe. I discovered I was short on ingredients. As a result, the hummus was made using one can chickpeas, one can black beans (using the quick hummus directions). Didn't have enough beets, so I roasted broccoli in cumin, coriander, salt and pepper. Made the peanut dukkah, and served with toasted bread. Everything tasted good!

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