As soon as I made this and tasted it, I immediately wished I had more golden beets. And then I foolishly forgot to buy more at the Easton Farmers' Market this weekend.
Hummus is a blank canvas, a culinary tabula rasa. Straight-up beet hummus is a welcome twist. It tastes of earth and it's so shockingly reddish-pink, it's a real conversation starter. But it's so, well, beety, which can put people off who aren't into these root veggies. If you just take a quick glance at Sweet Golden Beet Hummus here, you might not realize it is an alterna-hummus. It has a trick up its proverbial sleeve and that trick is roasted golden beets. (The dash of spices helps, too.)
Without further ado, I give you the hummus of summer 2015.
- 1 cup golden beets, roasted, skins removed and quartered (about 2 small)
- 1 15-ounce can of chickpeas, rinsed and drained, or scant 2 cups cooked fresh
- 2 T. tahini
- Zest and juice of one lemon
- 1/4 tsp. Hungarian (sweet) paprika
- 1/8 tsp. ground turmeric
- Salt and pepper to taste
- 1/4 to 1/3 cup olive oil
In the bowl of a food processor fitted with the blade, place the beets through salt and pepper and pulse to combine a few times. Then, drizzle in the olive oil through the funnel in the top of the food processor and process until you've reached your desired consistency. You may need to scrape any chunky bits back down into the bowl with a bowl scraper. Taste the hummus, as it may need more salt and pepper, lemon or seasonings.
Yield: About 4 cups. This fit perfectly in my Pyrex 4-cup lidded glass container and went with us to when we visited some friends in New Jersey over the weekend, where it promptly was eliminated.