Let me get this out of the way. I am not really a big fan of beets. Now, you might not realize this since this the third recipe I am posting that features beets. But necessity is the mother of invention and I get a lot of beets in my CSA. I realized early on that, while beet chocolate cake is delicious, it is not very practical given the number of these guys that I pull out of my box each year.
In fact, so far this year, I have roasted 6, given away 4, and have 3 more waiting in my fridge. A single cake recipe was not going to cut it! Thankfully, I also have a terrific veggie burger recipe that calls for roasted beets. So, I cook them up and freeze them. In the past, they were destined to be defrosted and then pureed into that cake or cooked into that veggie burger. That is, until I found this hummus recipe.
Now, I am not sure what possessed me to try this. It seems like a beet hummus recipe would taste like, well, beets. But there is some serious alchemy that happens in that food processor. I have made hummus at home before and it has always been ok, but throw in a roasted beet and this stuff is amazing! The beets given is a nice sweetness that is both unexpected and very welcome. I use only a modified version of this recipe from Not Your Standard, and it includes both paprika and sriracha. They add just the right amount of smokiness and spice and man, this stuff is good. The first time I made it, I ate the entire thing myself in less than a week. Now I try to share.
And we must talk about that color. This stuff is naturally magenta. This may make the guys in your life a bit wary, but it sure is fun. Just beware when peeling the beets. Your kitchen sort of looks like a murder scene. Avoid white clothing! Oh, and while this goes very well with all the normal hummus dippers, it pairs exceptionally well with Wheat Thins. And they did not pay me to say that, they are just really good together.
So, if you have beets, make this! Or the chocolate cake. I won’t judge.
- 2 large beets
- 15 oz can garbanzo beans
- 1 tb lemon juice
- 2 large garlic cloves (minced)
- 2 tablespoons tahini
- 1/2 teaspooon paprika
- 1/2 tsp olive oil
- salt and pepper to taste
- To roast your beets, preheat the oven to 375 F. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven till tender, about 45 -60 min. Once cool enough to handle, peel of the skins. They should slip right off, but you may need a knife for any stubborn bits.
- Roasting can be done up to 2 days in advance. Just store peeled beets in the fridge until ready to use.
- When ready to make the hummus, combine all ingredients except the beets in a food processor. Pulse a few times. Then add your beets and puree until everything is well combined and fairly smooth.
- Marvel at the color and serve with crackers or other dippers. Leftovers will keep in the fridge for about a week and a half, if it lasts that long.