If you want beauty at your next cocktail or dinner party, then serve this beet hummus. Just look at this beautiful magenta color! It will have your guests oohing and ahhing with delight! It's healthy, colorful, and so darn easy to make! You need to factor in two hours of braising and one hour of cooling for this recipe. You can serve beet hummus with pita chips, pita bread, crudites, on sandwiches, wraps, or salads. Who said beets had to blah?
2 pounds beets (about 6 medium sized beets), scrubbed clean
3/4 cup tahini
1-2 tbsp lemon juice.
1/2 cup of good olive oil
2 small clove garlic, chopped.
2 tbsp ground coriander.
1 tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of Extra Bold Smoked Salt or Cyprus Flake Sea Salt
Fresh ground pepper to taste.
1. Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Then cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, approximately 1 hour.
2. In a food processor, combine the braised beets with the garlic, coriander and lemon juice. Then pulse until finely chopped. With the machine on, slowly drizzle in the olive oil until fully emulsified and the beet puree is smooth. Whisk in the tahini. Season with Old Salt Merchants' Extra Bold Smoked Salt or Cyprus Flake Sea Salt and serve with pita bread.
Feel free to make this ahead of time, as the hummus can be refrigerated overnight.
Stunning Beet Hummus
Posted by Monique Rodriquez on