This beet hummus is one of my favorite things to make in the winter and it makes a perfect appetizer for the valentine's day table.
I add roasted beet puree to my basic hummus recipe and it turns into this absolutely beautiful pink color!
RECIPE
Ingredients:
For Roasted Beet Puree:
2 medium beets
2 teaspoon olive oil
1 teaspoon balsamic vinegar (optional)
a pinch of salt and fresh pepper
a few sprigs of thyme (Optional)
Pre-heat the oven at 425F
1. Place beets in a piece of parchment paper (or aluminum foil) add 1 teaspoon of olive oil salt and pepper and fold the parchment over the beets to create a pouch. Then fold the edges together tightly to seal. This technique is called "en papillote", you can watch my youtube video here to see how I do it.
2. Roast beets at 425F for 45mins-1hr or until tender.
3. Remove beets from the oven and add to a high power blender or food processor. Add remaining olive oil and balsamic vinegar (the vinegar is optional but highly recommended. You can also add a little water to help blending it if you don't want to use vinegar)
4. Blend until very smooth. Taste and add more salt and pepper if needed.
For Hummus:
1 Cup chickpeas, cooked
1 Lemon
1 garlic clove
1 teaspoon olive oil (plus more to taste)
1 teaspoon tahini paste
1/2 C beet puree*
**Note: 2 beets will yield you about 1C of beet puree. You can add up to the whole cup to the hummus, it will depend on personal taste. The more puree you add, the brighter the color will be. The puree freezes very well if you only want to use half a cup.
Method:
Blend all ingredients in a high power blender (for super smooth hummus) or in a food processor (to make it chunky). Add more olive oil, beet puree or chickpea water to adjust the consistency. It will depend on your taste!
Garnish with olive oil, sesame seeds or za'atar.
It's great as a dip but it also tastes great on toast such as this one here where I topped with a fried egg, pickled candied jalapeños and micro greens.
PS: If you came here from my Youtube video, I make a double batch this recipe and add all of the beet puree.
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