I belong to a CSA program so each week I get a box full of local grown, seasonal vegetables. One of my recent boxes had some beautiful beets in it. Normally I just roast the beets in some olive oil with a little grind of sea salt and cracked pepper. So yummy! But this time I decided to do something different with my beets, to step out of the box (see what I did there?).
My family loves roasted red pepper hummus. I can’t keep it in the refrigerator. So I thought, why not?!? Let’s see what happens when I use beets to make hummus! The color is gorgeous, so vibrant; a beautiful color for the holidays! And the flavor is very fresh with the hint of lemon. It’s not your traditional hummus, so you have to be ready to shift your paradigm with this hummus!
4 small beets
2 cans of chic peas with their liquid, cooked
4 heaping Tbsp. of tahini
Preheat oven to 375. Wash beets. Lay beets on individual sheets of aluminum foil. Sprinkle with olive oil and wrap the beets loosely. Place on the flat pan and place in the oven to roast for 45-60 minutes until beets are tender.
When you remove the beets from the oven let the cool. While they are cooling, cook chic peas in a sauce pan over medium heat for 7-10 minutes until tender in their liquid.
Once beets are cooled to the touch, remove their outer skin. Roughly chop the beets.
Add the chic peas and their liquid, the roughly chopped beets, tahini, a drizzle of olive oil, lemon zest and lemon juice to a blender. Add salt and pepper to taste. Blend under the ingredients are smooth, the consistency of hummus.
The color will be a brilliant fushia and will have a lemony kick!