Nashville Hot Roasted Beet Hummus with Pistachios
Hummus doesn’t have to play it safe, and this recipe proves it. By roasting earthy beets with Revolution Barbecue Nashville Hot Chicken Rub, we’ve turned a smooth, creamy classic into a dip with attitude. The natural sweetness of the beets balances the smoky heat of the seasoning, while tahini adds nutty richness and fresh lemon juice brightens every bite. Topped with crunchy roasted pistachios and a drizzle of extra-virgin olive oil, this hummus is as stunning to look at as it is bold in flavor. It’s perfect for anyone who loves a little heat with their appetizers.
The Hummus That Turns Up the Heat: Nashville Hot Beets
Glenn Connaughton
6
10 minutes
40 minutes
220
Mediterranean
Side Dish
This hummus takes the familiar and gives it a Nashville makeover, blending creamy chickpeas with roasted beets seasoned in Revolution Barbecue Nashville Hot Chicken Rub. The beets add both color and earthy sweetness, creating the perfect balance with the smoky, cayenne-forward spice from the rub. Tahini and olive oil create a velvety smooth texture, while lemon juice brings just the right amount of acidity. A topping of roasted pistachios adds the crunch that makes every bite pop. It’s a fresh and fiery take on a Mediterranean classic.
Ingredients
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2 medium beets, peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Revolution Barbecue Nashville Hot Chicken Rub
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- 1 pound canned chickpeas (2 cans), rinsed and drained
- 2 cloves garlic, minced
- 1½ teaspoons kosher salt
- 5 tablespoons freshly squeezed lemon juice
- ¼ cup water
- ⅓ cup tahini, stirred well
- ¼ cup extra-virgin olive oil, plus extra for serving
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⅓ cup salted and roasted pistachios, coarsely chopped
Directions
- Roast the Beets: Rub the peeled beets with olive oil and sprinkle evenly with Nashville Hot Chicken Rub. Wrap each beet tightly in aluminum foil and roast at 400°F for 20 to 30 minutes, or until they can be easily pierced with a fork. Allow to cool slightly, then chop into pieces.
- Blend the Hummus: In the bowl of a food processor, combine the chickpeas, garlic, chopped roasted beets, and kosher salt. Process for 15 to 20 seconds, then scrape down the sides and process again. Add lemon juice and water, blending for 20 seconds. Add the tahini and process for another 20 seconds. Scrape down the sides, then with the processor running, drizzle in the olive oil until smooth and creamy.
- Finish and Serve: Transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle with the chopped pistachios before serving.
