Sunday, October 10, 2010

Roasted Beet Hummus

I stumbled upon this recipe online one day, and just couldn't wait to try it. Not only because I adore beets, but also for the fun color. It comes from Dinner with Julie, but unfortunately, isn't posted any longer. So, here it is, for the next time you want to make an appetizer that's a real conversation starter. You may want to play with the amounts of salt, garlic, and lemon juice to really make it your own. And if you want to make it even faster, you can buy the pre-cooked beets at Trader Joe's.

Roasted Beet Hummus

1-2 beets, greens trimmed

1 19 oz (540 mL) can chickpeas, rinsed and drained

1 large garlic clove, peeled

juice of a lemon (2-3 Tbsp., or to taste)

1/4 cup (60 mL) thick plain yogurt
2 Tbsp. (30 mL) tahini

1/2-1 tsp. (2-5 mL) cumin

1/4 tsp. (1 mL) salt, or to taste

2-4 Tbsp. (30-60 mL) olive or canola oil

Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can bake them alongside other stuff, while the oven is on). When it’s cool enough to handle, peel and cut into chunks.

Put all ingredients except the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth. Taste and adjust seasoning if you need to. If it’s too thick, add more olive oil, yogurt or water.

Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.


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