For an instant boom of color, toss in a beet.
Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.
Just a few roasted cubes will do the trick.
I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.
And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.
Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.
- 2 medium garlic cloves
- 1 (15) oz. can chickpeas, drained and rinsed
- 1 lemon, zested and juiced
- 1/4 cup sesame tahini
- 1 small beet (about 1/4 cubed once roasted)
- 1 slightly heaping tsp. cumin
- 2 Tbsp. warm water
- 1/2 tsp. salt, or to taste
- Olive oil, to drizzle
- 3 rounds of pita, sliced into triangles
- Preheat oven to 400F. Wrap beet in aluminum foil. Bake for 1 hour, or until fork tender. Remove, and let cool before chopping into cubes.
- Place garlic in a food processor and pulse until minced. Add remaining ingredients, excluding the olive oil and pita. Puree until smooth.
- Serve with a drizzle of oil and side of pita bread.