Beet Hummus

The color is enough to make this recipe something to get excited about. Sure, plain hummus never gets old, but sometimes it’s fun to jooj things up a bit in the kitchen and bring some personality to old-time favorites. This recipe brings an earthy flavor to regular hummus and some sass to an ordinarily blah, neutral tone.


Beat this glow:

Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.

Roasted Beet Hummus

by Aylin @ Glow Kitchen

Keywords: bake side dish snack vegan vegetarian chickpeas tahini beets

Ingredients (Makes 2 cups)

  • 1.5 cups cooked (or canned) chickpeas
  • 1/2 roasted beet
  • 1 clove garlic
  • Juice of half a lemon
  • 2 tbsp tahini
  • 1/4 cup olive oil
  • 1 tsp olive oil
  • 1/2 tsp cumin


Roast half a beet wrapped in aluminum foil in a 400 degree Fahrenheit oven for approximately 20 minutes or until tender. Let cool before putting it into the food processor with the rest of the ingredients. Blend all until smooth. You may have to add 2-3 tbsp of lukewarm water to help things smoothen out, but this depends on the juiciness of the beet, lemon and chickpeas.



Serve with toasted or grilled pita bread.





Bon Appetit!

xo Aylin

Beet Salad with Poached Egg

The cooler months make me crave some starchier vegetables and deeper flavors. This cool beet salad topped with warm poached egg is a great part of Sunday brunch.


There may not be much holiday cheer in Istanbul, but the city is still lit up like a Christmas tree.


And the magic indoors continues…

Beet & Dill Salad with Poached Egg and Goat Cheese


– 3-4 beets

– 3 tbsp extra virgin olive oil

– 1 tbsp balsamic vinegar

– 1 tbsp lemon juice

– salt & pepper

– small handful chopped dill

– 1 tbsp chopped chives (I used scallions, but chives are better)

– goat cheese

– 1 egg

– 1 tbsp vinegar

– red pepper flakes for garnish

Serves: 2


Wrap each beet individually in aluminum foil and pop them into the oven at 375 degrees Fahrenheit for 2 hours. My beets were especially small, so I had to use a few more.

Meanwhile, whisk together the olive oil, lemon juice and balsamic vinegar with a pinch of salt and pepper and set aside with the chopped chives and dill.

When the beets are tender (can prick with a fork, but still hard enough to give some resistance), remove them from the oven, unwrap them, and let cool until you are able to remove the skins by rubbing your thumbs against the surface. The skin should slide off relatively easily.


Chop the beets into quarters and place them in a dish. Top with the olive oil mixture, dill, and chives and let sit in the fridge for at least 30 minutes. This allows the dish to cool down as well as the beets to absorb the flavor.





Before you remove the beets from the refrigerator, prepare the poached egg.

Crack an egg in a small bowl (makes it easier to place in the water to cook) and wait until a pot of water has reached pre-simmering status, meaning it has not begun to bubble at the surface—simply to have bubbled a bit at the bottom of the pot and the top of the water is letting off a steam as if about to simmer.

When you reach that point, reduce the temperature of the stove so the water doesn’t begin to simmer or boil.

Add 1 tbsp of vinegar to the water (this helps the egg keep tight) and slide the egg into the water.


It will look a bit messy at first, but the egg will tighten and hold together. After 1 minute, remove the egg and place on top of the beet dish along with some goat cheese.



Season with a bit of red pepper flakes.



Bon Appetit!


xo Aylin