Pretty in pink! There is no doubt about it, we ALL eat with our eyes first. Luckily this dish tastes as good as or maybe even better than it looks. This beet hummus that my foodie partner in crime (@sippinonsunshine) and I created is absolutely bursting with complex layers of flavor and it’s the perfect party piece to impress any dinner guest especially when paired with a rainbow of fresh veggies.
This is another dish that we served for our Triad Wellness Center, dinner event recently. It set the perfect tone for the evening and paired well with wine and kombucha while people mingled and got to know one another.
I make a lot of hummus in our house but this was my first time making it with beets and it truly added such wonderful depth of flavor. I have a feeling this will now be the only way I make hummus going forward. While it is slightly more labor intensive to make than regular hummus it is well worth the effort.
Let’s get to it the recipe kids!
WHAT YOU NEED:
2 medium sized beets (cleaned, peeled, boiled and then cooled)
2 -16oz can of garbanzo beans (rinsed and drained) you could also buy dried and soak your own which is undeniably a longer process
4 tbsp tahini
2 cloves of garlic finely minced
Juice of 2 lemons
Zest of 2 lemons (save some zest for garnish)
1/4 tsp paprika
1/4 cup good olive oil
salt & pepper to taste
HOW TO MAKE:
First, clean, peel and largely dice your beets. Then boil the beets oh high for approx 15 mins, they should be fork tender. Then drain and set them aside and let them slightly cool for 5-10 mins. Also drain and rinse your garbanzo beans and set aside.
This next step is as easy as can be! Throw everything into a food processor (keep 1/2 lemon zest off to the side) and blend until smooth. If the mixture isn’t as smooth as you would like, then just add some water or some more olive oil and keep blending. Make sure you check your seasoning as you blend, you will likely want to tweak the salt & pepper amount during this step so start with less and add more if needed. Remember you can always add but you can’t take away.
Once desired consistency is reached, transfer it to a bowl and top it with a generous drizzle of olive oil and the remaining lemon zest. Either serve immediately or refrigerate and remove from fridge about 15 mins prior to serving.