I had actually never eaten beets! But I got them two weeks in a row from Door to Door Organics and knew I needed to do something with them.
Last week my mom e-mailed me a recipe for beet hummus from Simply Recipes; I took it as a polite “Do something with all those freaking beets” hint. So I did!
I have never made my own hummus either, and it’s because I’m generally too lazy/cheap to buy tahini, which you need.
At $8, this bottle wasn’t cheap, but I can get a lot of servings of hummus out of it, and I’m excited to finally experiment with some of the great hummus recipes I’ve come across! And beet hummus was first up!
1/2 pound beets
Two tbsp tahini
Four tbsp lemon juice
1 tbsp lemon zest
1 clove garlic, minced
1 tbsp cumin
Generous pinch of sea salt
Freshly ground black pepper to taste
This is How We Do It
First, wash the beets and cut off the tops. Place in a baking dish with 1/4 inch of water and roast for 35 minutes at 375 degrees.
When the beets are done, you should be able to pierce them easily with a fork. Let them cool and then peel and cube them.
(Hint: wear rubber gloves or handle them with a paper towel…unless you want to look like an axe murderer.)
Combine all the ingredients in a food processor.
That’s it! The color is just intensely rich and gorgeous.
This doesn’t taste exactly like hummus, but it does taste good! It’s great with Food Should Taste Good tortilla chips, raw crudites, on sandwiches or wraps, or on top of salad in place of dressing. It’s also an awesome way to add a healthy, inexpensive, and colorful veggie to your life.
Dwight would be proud.