July 31, 2011

Beet Hummus

To beet or not to beet, that is the question.

I'm not going to lie, I'm not really a fan of beets.  When we got them in our CSA box, I felt like they were just going to go to waste.  I googled beet recipes, and found beet hummus.  The beets were saved from the compost bin!

The hummus was delicious!  It was a little sweet with cumin coming through.  We ate it with pita chips and on crostini with goat cheese.  I highly recommend making beet hummus.

The only difficult part of the recipe was peeling the beets, I would recommend using gloves, so you don't end up with beet colored hands.  :)

Beet Hummus

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, cubed*
2 tablespoons tahini sesame seed paste
5 tablespoons lemon juice
1 small garlic clove, chopped
1 tablespoon ground cumin
1 tablespoon lemon zest (about 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

Place all ingredients in a food processor (or blender) and pulse until smooth.  Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or crostini with goat cheese and shaved mint.

Makes 2 cups.

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4 inch of water in a 375 degree oven, and cook until easily penetrated with a knife or fork.  Alternatively, cover with water in a saucepan and simmer until tender, about 30 minutes.  Peel once they have cooled.

Hat Tip - simplyrecipes.com

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