Aug 08 2011
Sometimes I get these ideas for a recipe and I think I’m a genius–Lemon Meringue Cupcakes! Neapolitan Cake! Chocolate Beet Muffins !!–only, when I put the words into Google, I get pages and pages of bloggers, celeb chefs and magazines that all had the exact same idea. It’d be nice to think we’re all just geniuses but I somehow don’t think that’s the case.
This was exactly what happened with Beet Hummus. I freakin’ love hummus and I’m always looking for a new cool flavor to add in–sun dried tomatoes, chiles, herbs, whatever. So when the beets started pouring in and I was roasting and pureeing them for other recipes, I thought the texture would be great for hummus. Plus, with a subtle sweet flavor and bright dye-like color I was excited to see how it would turn out. Now, if you put “beet+hummus” into your Google toolbar, lo and behold, TONS of other people had had this same idea. This is my own recipe, just tweaked from my original hummus recipe but this one from Erin’s Food Files has made its way around the food blogosphere and would be worth a try as well.
Makes about 3 1/2 cups
- 2 medium beets
- 2 14 oz cans chick peas, drained
- 1/4 cup lemon juice
- 6 cloves garlic
- 3 Tbsp tahini
- 1 tsp hot sauce
- 2 tsp salt
- 2 Tbsp parsley
- 1/2 cup olive oil
Preheat oven to 375 degrees F. Wrap beets in foil and roast for 30 minutes or until a knife inserted into beet pierces easily. When beets are cool enough to handle, rub them with your hands under cool running water to remove skins. Place beets in a food processor along with all other ingredients except olive oil. Process until beets and chick peas are pureed. With the machine running, drizzle olive oil in slowly–I used about 1/2 cup but you may want to use more or less, depending on the consistency you like. Add more salt to taste then serve with pita points, cucumber slices, carrot sticks or whatever strikes you!
If you roast the beets right, you’ll get a smooth puree with lends a nice texture to the hummus–very smooth and velvety. This recipe has an increased amount of lemon juice because the beets are so sweet, you need to balance with some acid; plus, beets and lemon just go so nicely together. I used parsley because it was growing on my window sill but I think thyme or any other herb that has a real green flavor would work just as well.
And you can’t beat that color! Greg said he was glad he knew what it was ahead of time because it looked like I was eating raspberry frosting on pita points. I’m not saying I wouldn’t eat gobs of raspberry frosting but certainly not on a pita! Then, I brought some for lunch at work and everyone was stopping by to ask what it was. I mean, who can blame them–it looks like the kind of hummus Barbie would make.