Dave and I get a winter CSA (Community Supported Agriculture) box from a local farm (Springdell Farms in Littleton, MA), and it's been a really cool way to force myself to try things I wouldn't normally pick up at the farm stand and make something new and different. So when our box came with a few beets, I knew I'd have a challenge ahead. Never having enjoyed a beet before, I was at a loss because I really wanted to make something I would enjoy. And I really enjoy this hummus. It's not super beet flavored, so it's a good introduction for those of you (like me) who aren't sure you'll fall in love with the beet. The slightly nutty flavor of hummus gets enhanced from the roasted beets in a sweet, but subtle way. Plus it makes a ton, so you can share with your friends and neighbors, (or in my case, a coworker). I love the beautiful color and this hummus was a perfect match with some whole wheat crackers. With that pretty pink hue, maybe this would make a nice appetizer for tomorrow's Valentine's dinner?
So I came home with three beets and knew exactly where I would find a perfect recipe. Remembering that Jen at Beantown Baker had made this hummus a while back, I went to check it out. At the time I read the recipe, I thought it was a great idea, but didn't bookmark the recipe or anything because I didn't anticipate even having a beet in my hands. But I did remember it, so I found the recipe and was thrilled with how easy it was to make smooth, creamy and delicious hummus at home. My food processor did the job here, but if you have a really good blender, that might also work, but you may need to scrape the edges to get everything mixed smooth, since there isn't a lot of liquid to start. Do yourself a favor and make something different. I'm looking forward to trying my hand at hummus with some of the other root vegetables I'm sure to get in future CSA boxes.
Roasted Beet Hummus
2 medium beets
1 15 ounce can chickpeas, drained and rinsed
1/4 cup plus 1 Tablespoon olive oil, divided
1 small onion, finely chopped
3 garlic cloves, chopped
1/2 cup tahini
1 Tablespoon cumin
1/4 cup lemon juice
Clean beets and place on a baking sheet. Cover with foil and roast at 450 degrees F for an hour or until fork tender.
Cool slightly, then remove skins, cut into chunks and place in food processor with chickpeas.
While beets roast, heat 1 Tablespoon olive oil in small pan over medium heat. Add onions and garlic and saute until gently browned. Remove from heat and allow to cool.
Add cooled onions and garlic to food processor and process until smooth. Add tahini and cumin and process again.
In a small bowl, whisk together remaining olive oil and lemon juice. Scrape down the food processor bowl, replace the lid and process, drizzling in olive oil mixture. Process to desired consistency.
Makes 4 cups.
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