Beet lovers will be in heaven and non-beet lovers will be pleasantly surprised with this Beet Hummus.
Beetroot hummus has been around for a long time in many cultures and countries. However, it only came to my attention at a weekend brunch a few years ago at San Francisco’s restaurant, Tartine Manufactory (their parent company is the famous Tartine Bakery with block-long lines and butter permeating the neighborhood’s air).
How to enjoy beetroot hummus? Just as you would with regular hummus. For example, serve it with crackers, bread, or as a vegetable dip, sandwich spread, or any other way you might imagine!
Also see:
Arliano Update (Aggiornamento Arliano):
As you may have read in my last post, we had a water drainage ditch overflow the day after Christmas that washed away much of our gravel in our dirt road driveway. €140 and a delivery of a huge pile of gravel, paired with back breaking weekend later, the problem is resolved. Who knew that snow shovels also worked well for gravel? On to the next challenge. The new window people haven’t given us an estimate or come to measure yet. Christmas must be a month-long holiday, not just a day… What a luxury. Grrr.
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Don't Run Away! It's Beetroot Hummus!
Ingredients
- 2 – 3 medium beets (red, gold, or a mix is fine)
- 1 can (15 ounces) garbanzo beans (chickpeas) drained and rinsed
- 1/4 cup tahini
- 1/3 cup olive oil, plus extra if roasting the beets
- 1 tablespoon of any type of vinegar (this is only needed if you are boiling the beets)
- 1-2 garlic cloves, roughly chopped if using a food processor, or finely minced if mashing by hand
- 1 teaspoon kosher or fine sea salt (not iodized table salt), or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 – 1 teaspoon ground cumin, or to taste
- Zest and 1 tablespoon juice of one lemon
- 1/8 teaspoon ground red chili pepper, or to taste
Directions
- Trim the root and leaves from the beets (the leaves may be used as garnish or as a salad) and scrub the beets well under running water. Either roast them in the oven or boil them. To roast: preheat the oven to 400F (200C). Drizzle the beets with a little olive oil and wrap them in aluminum foil and roast for 50 minutes or until you can easily pierce them with a knife. To boil: Bring the beets, water and vinegar to a boil. Boil for approximately 45 minutes, or until you can easily pierce them with a knife. Once the beets are cool enough to handle, peel them. Warning: Beets stain so work on a surface that doesn’t attract or keep stains. Roughly chop the beets and place them into the bowl of a food processor. If you do not have a food processor, you may use a potato masher or another tool for this recipe, blending all of the ingredients in a large mixing bowl
- Add all the other ingredients to the food processor or bowl. Pulse (or mash) until you reach your desired consistency. If the beet hummus is too thick, you may add water a little at a time
Greg Nelson Cooks 