I have a lot of love for food, but love it not a word that I would use with beets. I don’t want them, yearn for them, or crave them — like EVER. But, I do tend to make exceptions for foods with health values outweighing their taste. Sometimes they creep into recipes like beet brownies or spinach pancakes, but one of my favorites is BEET HUMMUS. Rich, magenta, homemade beet hummus. I know, it’s not quite a brownie, but go with me on this one. You’ll not be sorry!
I started making this recipe over the summer, and it’s been a major hit at quite a few events. The fresh garlic cloves combined with warm, earthy cumin and the nuttiness of coriander makes dipping into a bowl of this beet hummus simply irresistible.
The recipe starts with roasting the beets for 30 minutes in a little bit of water, which brings out the natural sugars making them slightly sweet and supple. After that, you’re almost done. Have you noticed I love easy? I think almost everything I’ve made on this blog by now incorporates a blender or a food processor. (You’re welcome!)
Drain the roasted beets in a colander and let them cool 10 – 15 minutes. Add the roasted beets and drained chickpeas into a food processor and combine until almost smooth. Next, add the tahini, lemon juice and zest, salt and pepper, garlic, cumin, and coriander. Process on high while drizzling the olive oil into the hummus.
Give it a little taste and add in a little more salt, pepper, or lemon juice to suit your taste. Process until completely smooth and magnificently magenta colored. Chow down with your favorite veggies, chips or crackers. I also love smearing this on a whole wheat tortilla to add some pop to my favorite lunch wrap.
QUESTION: What other ways do you love to incorporate beets into your favorite recipes?