I love beets and I love hummus, so why not combine the two, right!? And, besides, eating pink food is fun! Ok, maybe not fun, but different, and different can be fun! To be completely honest, very rare is the instance when we don’t have beets on hand. Usually, it’s in the form of canned pickled beets, but for this particular recipe, I had some store-bought roasted beets on hand.
A few months ago, John.e came home with a shrink-wrapped package of roasted beets from the grocery store. He knows how much I love beets! There was about four or five medium-sized beets in the package. I think it was priced at 3.99, which is a little pricey for beets, but if you’ve ever cooked beets at home, trust me, the price can be worth it! If you’ve been reading my blog long enough, you will no doubt have read about the boiled beet massacre on Christmas day, right? If not, click here and scroll to the bottom for a picture. Please be warned; it’s not pretty!
I made this particular hummus to serve with some other dips at a game night we were hosting. I had prepared a roasted red pepper veggie sour cream-based dip, and a hot baked chili dip, so a basic hummus was needed to round out the stronger more robust dips. I’m so glad I made it, because it went over extremely well and added such a festive feeling to what might be considered a boring crudité.
- 2 medium sized roasted beets, (approx. ¾ cup)
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup tahini
- 1 540ml canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Load all of the ingredients into a food processor except the olive oil. Pulse until the entire mixture becomes really smooth. (Don't be afraid to hold down the pulse button for a solid 45-60 seconds - really puree this stuff!)
- Remove the lid and add the olive oil. Pulse again for a few seconds to incorporate the olive oil.
- Place in a food-safe container with a tight fitting lid.
- Refrigerate for 2 hours before using.