And when I say easy, I really mean it. Simply wrap a beet and a head of garlic in foil and roast them until softened. Then blend it all together with a can of garbanzo beans, olive oil, a handful of almonds, and a splash of red wine vinegar. Finish with ribbons of mint and a healthy lashing of good olive oil. I like to serve the beet hummus with homemade pita chips. To make the chips, I slice up a stack of pitas into wedges, brush them with olive oil, and toast them up in the oven for a few minutes. Flip them over to toast both sides. To finish them off, I sprinkle some sesame seeds on top while they’re still warm. That’s it! The perfect vehicle for getting mounds of delicious, beautiful beet hummus into your belly.
A single roasted beet brings an unexpected va-va-voom to your ordinary hummus. Rich, velvety, earthy, and sweet. And that color. Hello, gorgeous! This is a party-perfect dip – so easy and utterly impressive.
- 8 oz beet, scrubbed clean
- 1 head garlic
- 15 oz can garbanzo beans, drained and rinsed
- ¾ cup extra virgin olive oil
- ¼ cup roughly chopped almonds
- 1 ½ tablespoons (or more) red wine vinegar
- 2 tablespoons julienned mint, cut at the last minute
- Salt and pepper to taste
- Preheat oven to 400 F.
- Wrap beet in foil, place on a sheet tray.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off about ¼ inch of the top of cloves, exposing the individual cloves of garlic. Cover with aluminum foil. Place on same tray as the beets.
- Roast the beet and garlic for about 30 minutes. The beet should be tender. You should be able to easily pierce it with a paring knife. The garlic cloves should feel soft when pressed.
- Let the beet cool until you can handle it. Peel the skin off (I usually just do this under cool running water). Cut into chunks and place in a food processor. Squeeze the roasted garlic cloves out of their skins and into the food processor. Add the garbanzo beans, olive oil, almonds, vinegar, and a generous pinch of salt and pepper. Blend until smooth, scraping down the sides as necessary.
- Taste and season as needed with additional salt, pepper, and/or vinegar. Cover and refrigerate until ready to serve, up to one day. Top with ribbons of mint and a healthy lashing of good olive oil.
Adapted from Bon Appetit (June 2006) via San Francisco Cooking School.
Recipe Source: LickMySpoon.com.
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