Beet Hummus – if you haven’t tried it you should. It gives hummus a pleasant earthy flavor I just love. For those of you skeptical about the “earthy” taste, you can roast the beets instead for a milder flavor.
What I’ve learned from making this dip is that purchasing precooked beets from the store to cut out the extra step of cooking them results in a much lighter color. It still tastes wonderful, but the deep hue you see here won’t be achieved. No worries though if you prefer to avoid the mess of peeling beets; go ahead and use the prepackaged ones. Just make sure to purchase some beet juice to add to your hummus. It will deepen the color, making it more appetizing to the eye.
For more jewel-toned foods, make sure to check out my recent New Year’s Eve styled shoot.
- 4 medium-sized beets, scrubbed clean, peeled and diced into 1/2-inch pieces
- 1 (15 oz) can chickpeas, drained
- 2 large garlic cloves
- 2 tbsp tahini
- 5 tbsp lemon juice
- salt, to taste
- Steam the beets by placing them in a steamer basket in a saucepan filled with 2 inches of simmering water. Cover and steam for up to 20 minutes. Drain the beets and reserve the water.
- Place a third of the beets in a food processor with the remaining ingredients. Season with salt to your preference. Puree until smooth, adding the reserve beet water, as necessary, to achieve the consistency you like.
- Transfer the hummus to a bowl.
- Dice the remaining beets into small cubes and spoon it over the hummus. Serve.