This recipe comes from Cooking Light, by Kimberly Holland. It's a refreshing, inspiring spin on the traditional hummus. It still uses chickpeas & garlic, but has an extra kick of rustic flavor with the roasted beets + walnuts. And, with the vibrant scarlet coloring, it makes for a stunning appetizer or amuse-bouche when you're entertaining (or trying to impress...). I sampled this on some basic water wafers, and drizzled with olive oil, micro-kale, and greek yogurt ~ but play around, hummus is versatile. This beet hummus is also great on its own or paired with crudité. My slight variation on Holland's recipe is below (I used a larger beet, omitted the lemon rind, adjusted the salt to my preference + added a pinch of blk pepper), or you can click here to view her original on the MyRecipes.com.
- 1 red beet, scrubbed + stem trimmed to 1 inch
- 4 cloves garlic, cut in half
- 2 tbsp lemon juice
- 1 can chickpeas or garbanzo beans: drained, rinsed & dried on towel
- 1/4 cup walnuts, chopped
- 1/4 cup water
- 2 tbsp walnut oil
- s + p, to taste
- preheat oven to 450°.
- wrap beet in foil, place on baking sheet, roast in oven for 35 minutes. add walnuts & garlic to baking sheet + cook until nuts are toasted, approx 5 - 7 minutes.
- Remove pan and let cool for a few minutes, until beet is cool enough to handle with your hands.
- Trim both ends of beet, and peel away outer skin. You may want to wear gloves + line whatever you are peeling on, as the beet coloring has a tendency to stain. Finely chop the garlic.
- Place both beet + garlic in food processor, and blend until finely ground. Add remaining ingredients (walnuts, lemon juice, chickpeas, water, walnut oil, s + p), and blend to a smooth consistency.