I’ve said it before, but I’ll say it again; hummus is one of nature’s most perfect foods. It’s incredibly inexpensive to make, packed with protein, very filling, and you can dress up the basic recipe in a million different ways. It’s vegan and gluten-free, so everyone can enjoy it. Just on this blog alone, I have made edamame hummus, confit garlic hummus, and a very basic version.

Today, something different.

Now, I get it. Lots of people don’t like beets. It’s not really my job to convince you otherwise. But similar to garlic and onions, when beets are cooked slowly, they actually become very sweet. I don’t like raw onions. I avoid eating them. But slowly roasted onions that are buttery and caramelly? Oh, yeah, I’ll put those on anything!

This is an ultra simple recipe, and you won’t taste the beets. It does, however, have a beautiful pink colour. This would make a great recipe to make for a children’s Princess birthday party, or maybe an “it’s a girl!” (not to be all stereo-typey) themed baby shower. Or maybe you just like pink, like my friend Raj.

I would serve this with cut vegetables and/or chips and crackers.

Roasted Beet Hummus

Ingredients

1 small-medium sized beet

Olive oil

salt & pepper

1 can chickpeas (drained–save that aquafaba for later!)

2 tbsp lemon juice

2 tbsp tahini

1-2 tsp ground cumin

2 garlic cloves, chopped, or 1 head of garlic, roasted

1/2 cup of olive oil (or use the reserved liquid you drained off the chickpeas for a less-fat version)

Method:

Cut the top off of the beet and wash it well. Place on a square of aluminum foil and drizzle with a little olive oil and sprinkle with S&P. Wrap it up into a package, and bake in a 350 degree oven for about 30-40 minutes, until soft. Remove and allow to cool at least slightly, so you can handle it. When cool enough to handle, peel the beet with a paring knife. The skin should slip off quite easily. Cut into small chunks and place in a blender. Chop the garlic cloves up fine and add them to the blender as well. Add the chickpeas, lemon juice, cumin and tahini, as well as additional salt and pepper. Blend on high for about a 45 seconds (depending on your blender), then stop and scrape down the sides. Blend again. This time with the motor running, add the olive oil or the chickpea water in a stream. The hummus will become very creamy and smooth. Taste and add seasoning if needed. Scrape down the blender and blend one last time. To serve: scrape into a bowl and drizzle over olive oil and sprinkle with a little course salt. Serve with crudite and crackers.

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