Thursday, October 8, 2015
Now, all that's a winning combo in my opinion.
I've played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome, So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.
First and foremost I was drawn in by the color of the dip. I mean, it's pink so what's not to love?!? Then I read about it and learned it got it's intense color from roasted beets. I've always loved beets but wasn't quite sure how they'd be added to hummus. But, there's only one way to find out, right?
And the solution. Well, I HAD to make it. And I decided to try it out at the perfect time. October. The month of pink!
All I can say is, where have you been all my life roasted beet hummus?
Just like all other hummus recipes, it's simple. Once the beets are roasted and cooled, proceed like normal. Toss all the ingredients in the food processor and viola, you're set!
Roasted Beet Hummus
1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil
Peel and quarter the roasted beet and place in the food processor. Turn on processor and let run until only small bits remain. Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth. While the processor is still running, stream in the olive oil and mix until incorporated.
Taste, adjust seasonings if needed. If it's too thick add a splash of water.
Serve with pita chips and assorted veggies.
Store in the refrigerator for up to a week.
Recipe source: Minimalist Baker