Wednesday, July 27, 2011

Perfectly Pink Roasted Beet Hummus

Brilliantly pink. Ultra creamy. With that deliciously earthy flavor that only comes from beets and a slight smokiness from the addition of cumin. How in the world did I not think of this sooner?!?!?

This recipe will make a party-sized batch. Feel free to reduce it...or just plan to consume large quantities of hummus over the next couple of weeks! It's a real hardship, I know...

3 medium-sized beets
3 C cooked garbanzo beans (I start with dried...you could also use canned)
1/3 C tahini
1 or 2 cloves garlic, pressed or finely grated
zest and juice from 1 lemon
1/2 - 1 tsp cumin
sea salt, to taste
1/4 C plus 1 TBSP olive oil

Preheat your oven to 425 degrees. Place your beets on a large piece of aluminum foil, drizzle with about 1 TBSP of olive oil, and fold up the foil to make a nice secure packet around your beets. Roast the beets in their foil packet for about 45 minutes, or until they are tender and can easily be pierced with a fork. When they have cooled, gently use your fingers to slide off the skins. Quarter the beets and toss them into your food processor with the cooked garbanzos, the tahini, the grated garlic, the lemon juice and zest, the cumin, and several nice pinches of sea salt. Turn your food processor on and let it do it's thing while you slowly drizzle in 1/4 C of olive oil. Stop the food processor, scrape down the sides, and taste for seasoning. Adjust your salt, cumin, garlic, and tahini levels to suit your taste and process a little longer. Use your best judgement with the oil and if it seems like you need more to get a nice creamy consistency, add more.

Dip into it with chips and veggie sticks, scoop it onto a big green salad, spoon it on pita, spread it on crackers topped with thinly sliced veggies...ohhhh the possibilities are endless!


(See the pretty pink hummus in the back there? Topped with cucumber? SO GOOD! Also, those crackers in front with goat cheese, sliced peach, and balsamic? Not so bad either!)

NOTE: If you are waiting around while your beets are roasting, consider using that time to pop each and every one of your garbanzos out of their skins. I read somewhere a couple of years ago that this made the smoothest and creamiest hummus...but figured that only a crazy person would intentionally put herself through that variety of torture. Well, I had time to kill while my beets were roasting and figured I would give it a shot. The verdict: I felt ridiculous while I was doing it and it was definitely time consuming AND Chris made fun of me a whole lot BUT holy crap this is the creamiest hummus I have ever made!!!

3 comments:

Jacqueline Haney said...

Laurel--I sent this to a co-worker who is drowning in beets. She made it and thought it was the most wonderful thing she had ever had. Utterly amazing color!

Jacki

Laurel said...

fabulous!!! i'm so glad you passed it on, jacki! (make your co-worker bring some in for you!)

Bethany said...

OMG, Lisa, I just randomly came across your blog on facebook (you know, I was stalking you...actually, I was wondering what you were up to these days since WLP after a picture of you showed up on my wall) and I now want to make everything on this blog! Like I have all this time to cook...anyway, yum! Hope all is well! Bethany (of Bethany and Arianna from the WLP!)