For those of you out there who cannot fathom even the idea of beets, fine. Truly, I’m a-okay with it. That only means there is more of this beet hummus for me. I ate this entire batch, save one teaspoon that my mother caught just in time, before it was all finished off. (In this family, you snooze, you lose.) Seriously, if you like beets, and you like hummus, you’ll love this beet hummus. The ingredients are beets, tahini, garlic, lemon, cumin, and salt and pepper. Use as a pretty topping for cucumber rounds, scoop some up with pita triangles or celery ribs, or just dive in, like oink-oink here, with a spoon, and eat it up before anyone knows what they’re missing. Many thanks to neighbor, pastry chef, and friend Evie Lieb, for sharing this terrific recipe with us.
Beet Hummus Recipe
- 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
- 2 Tbsp tahini sesame seed paste
- 5 Tbsp lemon juice
- 1 small clove garlic, chopped
- 1 Tbsp ground cumin
- 1 Tbsp lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Yield: Makes 2 cups.