U Got Soft Served

Beet Hummus.  Amazing.

Hummus is the easiest thing to make fresh if you have a food processor.  I created this particular recipe after my new Hubs and I had a great seared fish dish with beet hummus while in Barcelona for our honeymoon.  If you make this hummus, top with a seared piece of bacala or sea bass and the n top that with a bit of pea shoot salad… to…die…for.  I should actually have pics of that dish from the trip. I’ll have to look. 

Here’s a stab at the recipe.

2 large or 3-4 small beets. Wash/brush with olive oil/wrap in tin foil/roast in the oven until they are soft @350ish. Let cool and peel the skins off of the beets.  They should slip right off. You might want gloves, otherwise you will have nice pink finders for a few days. A reserved the oil that accumulated in the pan and used it in the recipe later.

Add 2 cans of chickpeas to you bowl of the food processor

add 1/2 cup of tahini, the juice of 2 lemons

and a few cloves of garlic. I roasted some garlic with the beets so it was more mellow

Turn the processor on and drizzle in about 1/2 cup of olive oil (use the oil from the beet roasting here), until it’s a nice consistency.  Brush the sides of the processor down and whirl it on again. 

I sometimes add a little water to get the right consistency.  Add salt and cumin to taste. 

I’ve used the prepackaged roasted beets from Trader Joes but they weren’t as red and the hummus was more light pink than a rich magenta.