Roasted Beet Hummus with Urfa Infused Olive Oil and Syrian Za'atar Flatbread
Who doesn't love hot pink hummus with a kick? Aromatic and citrusy Za'atar is typically used on flatbreads, so we paired it with a bright, beautiful (and healthy) dip, roasted beet hummus. To amp up the Middle Eastern flavor, we drizzled urfa infused olive oil over the hummus too. Urfa is a Turkish chile pepper with medium heat and a rich chocolate flavor. This is a fabulous crowd-pleasing appetizer that is simple to make and unique enough to stand out.
Urfa Infused Olive Oil:
- 2 small roasted beets
- 1 15 oz can cooked chickpeas, mostly drained
- 1 large lemon, zested and juiced
- 1 pinch of salt and pepper
- 3 large cloves of garlic, minced
- 2 heaping tablespoons of Tahini
- Place olive oil in a small pot on low. Add Urfa flakes to oil. Let gently warm 10 minutes. Remove from heat. Let cool.
- Put pre-roasted and peeled beets in the food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil. Blend until smooth.
- Once infused oil has cooled, gradually drizzle in 1/4 cup of the infused olive oil as the hummus is mixing. Save 2 tablespoons of oil as garnish.
- Taste and adjust seasoning as needed. Adding salt, lemon juice or olive oil as needed. If too thick, thin with water.
- Place hummus in a serving bowl. Drizzle with remaining infused oil.
- Serve with Syrian Za'atar Flatbread. Hummus will keep up to 1 week in the refrigerator.
Syrian Za'atar Flatbread
- 1 package of Flatbread (such as StoneFire)
- 1/4 Cup Olive Oil
- 1 Tablespoon SKORDO Syrian Za'atar
- Preheat broiler on low.
- Place flatbread on a baking sheet.
- Broil flatbread on top rack of the oven on low, until light golden brown.
- Remove from oven. Brush with olive oil and sprinkle with Syrian Za'atar.
- Remove bread from pan onto a cutting board. Cut into triangles.
- Serve with Beet Hummus.