Zesty Lemon Beet Hummus with Pomegranate Molasses
One of my favorite recipes from David Lebovitz’s My Paris Kitchen — besides his absolutely perfect French onion soup — is this lemon beet hummus. I actually like it more than traditional hummus, which feels a little scandalous to admit. For a while, I used to buy it from the store — fancy, pricey, and sold in those tiny tubs that vanished faster than I wanted them to. Then one day it hit me: this has to be easy to make at home. Spoiler alert: it is. And this version makes a generous amount, so you won’t find yourself scraping the bottom of the bowl five minutes after serving it.
The secret here is pomegranate molasses — a tangy-sweet syrup that balances the earthy beets and makes this dip wildly addictive. And the addition of fresh lemon juice keeps things bright and zippy, lifting the rich flavors into something fresh and lively. If you don’t have pomegranate molasses, balsamic vinegar works in a pinch, but if you can track down the molasses, you’ll find yourself drizzling it on everything from roasted veggies to salad dressings.
Beet Hummus
Ingredients
- 12 ounces 340g cooked beets, peeled and diced (canned works too — just drain them well)
- 2/3 cup 115g cooked or canned chickpeas, drained
- 2 large garlic cloves peeled and minced
- 6 tablespoons 90g tahini
- 2 teaspoons sea salt or kosher salt plus more if needed
- 1/4 cup 60ml freshly squeezed lemon juice, plus more if needed
- Generous pinch of cayenne pepper or smoked chile powder
- 1½ tablespoons pomegranate molasses
Instructions
- Toss everything into a food processor and blend until smooth-ish. You’re aiming for creamy but still a bit textured — no one wants baby food hummus.
- Taste and adjust the seasoning — maybe an extra pinch of salt or a splash of lemon juice for brightness.
- Transfer to a bowl and, if you’re feeling fancy, drizzle with more pomegranate molasses and a sprinkle of za’atar.
