What is it about beets that gives them a bit of a bad rap? Maybe it’s their brown, knobby exterior that reminds people of the earth they came from. Or perhaps it’s that most people have only tasted the droopy canned version, if they’ve had any experience at all with beets.
With just a little knife work and some roasting, you’ll find that fresh beets are not only gorgeous inside but they’re a pretty amazing root veggie. Loaded with fiber, vitamin C, magnesium, and folate, they impart a subtly sweet flavor to any dish they touch.
That makes them an ideal partner for hummus, which can sometimes take on a bit of a bitter tinge if you use canned chickpeas as most people do. Roasting the beets brings this crowd-pleasing dip a caramelized note, not to mention a brilliant hue.Print
The perfect accompaniment to fresh veggies or pita chips, this ruby-toned dip is a stunner at parties.
1 small roasted beet
1 15-oz. can cooked chickpeas
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch of salt and black pepper
2 large cloves garlic
2 tablespoons of tahini
1/4 cup extra-virgin olive oil
1. Preheat the oven to 400°F.
2. Wrap each beet in aluminum foil and roast them for 1-2 hours or until soft and tender.
3. Cool beets completely, then peel and quarter. Place in a food processor and blend until only small bits remain.
4. Add remaining ingredients except for olive oil and blend until smooth.
5. Drizzle in olive oil as the hummus is mixing.
6. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Keeps in the fridge for up to a week