Hummus….one of my favorite foods to eat and make but I love to experiment with new flavors and new, unexpected ingredients in my hummus. This one is not only stunningly beautiful with it’s bright purplish red color but it is an excellent combination of earthy and sweet.
Roasting the beets makes all the difference. Cooking them with this method brings out their natural sweetness and gives a great depth of flavor to the hummus.
- 1 heaping tablespoon tahini (roasted sesame seed paste)
- Juice of ½ of a small lemon (1 Tablespoon)
- 1 tablespoon extra-virgin olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 beets
- ½ teaspoon kosher salt
- 1 teaspoon oregano
- 2 cloves of garlic
- 1 Tablespoon pure maple syrup or honey
- ¼ teaspoon black pepper
- 2-3 Tablespoons water - start with 2 and add another if it is too thick
- For roasted beets:
- Preheat the oven to 400 degrees. Cut the stems off the beats and cut off the tip end so that you can lie the beet flat on the cutting board. Peel the beets with a veggie peeler. Dice the beet into medium chunks. I cut each beet into thirds, each third into a third again and then in half. Drizzle them with olive oil and blend them with your hands to distribute the oil evenly over the beets. Sprinkle with Kosher salt and black pepper. Roast for 35-45 minutes depending on your oven and the size of your dice. Check them and flip them around with a spatula after each 10 minute of cooking time. They’re done when a fork goes through them when pierced.
- Combine all ingredients except the water in the bowl of a food processor. Process until well blended. Add 2 tablespoons of the water and process again. If it is too thick, add another tablespoon of water.
Try using it as a spread to make these delicious and healthy little appetizers. Perfect for Spring ‘eh?