My P-patch plot has been kind of prolific lately. Sort of. The Great Pea-Run of June pretty much wrapped up the overflowing bounty. About half or so of my beet plants actually made it, and were about ready to harvest. I planted regular purple beets, and those gorgeous Chioggia red and white striped beets. Both taste pretty much the same, I just think the Chioggia’s are so gorgeous on the plate. Look at them on the roasting pan – don’t you think they look like big jewels from a candy ring? I’m crazy for these beets.
Too bad the recipe I chose for them completely obliterated the aesthetic appeal of the beets. Quite literally. I opted to make beet hummus for my recent red-white-and-blue themed potluck, and I was so excited to be able to use produce that I had grown myself. I love hummus, I love beets. How could these not be delicious together? Drizzle a little olive oil, scoop onto a little pita… doesn’t get any better than that.
Taste was not the problem. You know how they say you eat with your eyes first? Well that was the problem. The pink beets didn’t bring enough red coloring to the hummus to make it the gorgeous jewel-toned-red I was going for. Instead, it contributed just enough red coloring that when mixed with the chickpeas looked quite decidedly FLESH COLORED. I’m not going to lie to you, it looked pretty unappetizing. But if you could muster up the courage to take a bite anyway, it was delicious. We also drank lots of wine first, which also seemed to help.
Hummus is dead easy to make. Crack a can of chickpeas, puree them with some garlic, olive oil, tahini, and lemon and you’re good to go. It’s a great spread for sandwiches, bagels, pita bread, crackers, and my favorite – as a dip for raw veggies. I’m crazy about hummus, and by adding roasted beets, a sweet layer of flavor comes through to really compliment the earthiness of the beans.
I would most definitely recommend making this hummus if you like the sweetness of the root vegetable. You can dress it up with a little drizzle of some really delicious olive oil, or a few cloves of roasted garlic. I suppose you could use pretty much any root vegetable in here and get a similarly sweet finished spread. Though after this little experiment I’m scared of what color carrot or parsnip hummus might be! Enjoy!
Click here to print this recipe.
Serves: 8 – 10 as an appetizer
Time to prepare: 45 minutes
4 medium sized beats
2 tablespoons tahini
Juice of 2 large lemons (about 4 tablespoons)
2 cloves garlic, chopped
1 tablespoon ground cumin
zest from one lemon
½ teaspoon kosher salt
Trim the stalk end off the beets, and peel with a vegetable peeler.
Cook the beets, either by roasting: cut into 1” cubes, toss with olive oil and roast at 425 degrees flipping once, for about 30 minutes or until a fork easily slides into the beet; or boiling: add halved or quartered beets to a pot of boiling water, and cook until a fork slides easily into the beet, about 30 minutes.
Place beets and all other ingredients into a blender and pulse until desired consistency.
Serve with pita chips, raw vegetables, or on sandwiches as a spread.
- Tahini is a sesame paste that is usually easy to find in the international ingredients section of most grocery stores.