Drop a BEET: Recipe for Beet Hummus Dip
✨On Wednesday's we eat pink✨and that hot pink goodness is my new favorite mashup: beets & hummus. I recently went to an Israeli cooking class & was inspired by all things tahini. This dip is made with fresh beets from the farmers market, tahini, lemon zest, sea salt & pepper. I served it with my homemade mezze plate alongside quinoa, za'tar roasted broccoli & eggplant, squash & goat's milk feta. I roast seasonal veggies in big batches so there's always #extra for quick, healthy meals throughout the week.
Recipe: Beet Hummus
· 1 medium sized beet
· 1 15-oz. can (1 3/4 cup) cooked chickpeas, drained
· zest of 1 lemon
· fresh juice of 1/2 lemon
· pinch of sea salt and black pepper
· 2 large cloves garlic, minced
· 2 heaping Tbsp tahini (aka sesame paste)
· 1/4 cup extra virgin olive oil
1. First roast the beet. This for me is the most daunting (and messy part), but after this step it’s fairly simple! Just beware of pink fingers... To roast the beet, preheat oven to 375 degrees F (190 C), remove the stem and most of the root, and scrub and wash thoroughly.
2. Wrap beets in foil, drizzle on a bit of olive oil (or oil of your choice), wrap tightly, and roast for one hour or until tender and a knife inserts smoothly. Set aside in a bowl to cool in the fridge.
3. Once your beet is cooled, peel it, slice it and place in food processor/blender. Blend until only small bits remain.
5. Add chickpeas, lemon zest, lemon juice, tahini, garlic and seasoning. Don’t add olive oil yet. Blend everything until its smooth.
6. Now slowly drizzle in olive oil as the hummus is nearly done mixing.
7. Taste and adjust seasonings as needed (ie add more seasoning, lemon juice, or olive oil if needed. If it’s too thick for your taste, add some water to thin it out)
8. Refrigerate until ready to serve & enjoy!