From the minute I saw this idea, I knew I wanted to make it. Just look how gorgeous it is! Finally, the stain power of beets is good for something other than ruining counters. That right there, ladies and gentleman, is Las Vegas in a bowl. Hot mama!
I’m a huge hummus fan. If you haven’t been following me for long, check out the “Dip” section on my recipe page, and you’ll see numerous variations on bean dips. Naturally, I jumped at the opportunity to once again play around with chickpeas and my magical food processor.
With some beets leftover from my CSA job, I decided to use my favorite beet-softening method: Roasting. After that, I just tweaked my standard hummus recipe to accommodate the extra ingredient.
So how’d it taste? Like hummus, with a kick of sweetness. The earthiness of the beets was subdued by the chickpeas, making this a great way to introduce the veggie to skeptical newcomers or picky palates. If you already know you’re not a fan of beets, simply cut down on the amount you toss in, and slightly reduce the lemon juice. You’ll still end up with a striking bowl of hummus.
From now on, whenever I have summertime beets and plan on making hummus, I’ll absolutely be pairing the two together. Who wants to have tan hummus when you could have hot pink?
- -2 medium garlic cloves
- -15.5 oz. can chickpeas, drained and rinsed
- -3 1/2 Tbsp. lemon juice
- -2 Tbsp. sesame tahini
- -1 1/2 cups roasted beets, chopped (5-6 small or 2-4 medium ones)*
- -1 tsp. cumin
- -2 Tbsp. warm water
- -1/2 tsp. salt
- -1 Tbsp. hot sauce of your choice, optional
- *To roast the beets, cut off the tops and scrub the roots under water, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
- Pulse garlic in food processor. Add remaining ingredients and puree until smooth. Serve with pita, chips, crudites or on a sandwich.