Roasted Beet Hummus
Ingredients
2 smalls or 1 medium-sized roasted red beet, peeled and chopped
2 cloves garlic, minced
1/4 cup tahini sesame seed paste
juice and zest of one lemon
1 teaspoon ground cumin
1/2 teaspoon salt, plus extra if desired
Preparation
1
Place all ingredients except for the chickpeas and olive oil in a food processor or blender.
2
Pulse until well blended.
3
Add the chickpeas and olive oil and pulse until just incorporated.
4
Add more olive oil as necessary for blending the chickpeas into a paste, or to thin out the hummus to a thinner consistency.
Tools
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About
This past week, Elise Bauer, who publishes Simply Recipes, a wonderful food blog full of her family's quick and simple whole food recipes, posted a recipe for Beet Hummus. I immediately decided to try it with a couple of roasted beets I had sitting in the fridge, only I failed to notice that the recipe did not call for chickpeas. Elise uses the roasted beets as a replacement for the chickpeas in her recipe, and I ended up adding the beets in addition to the chickpeas. The result was a beautiful fuchsia-colored and delicately sweet hummus that is perhaps a lot more filling than Elise's original recipe, but with a milder roasted beets flavor.
Yield:
10
Added:
Monday, March 8, 2010 - 10:14am
