Roasted Beet Hummusfeatured
Well, it’s been a hot minute since I’ve had the chance to post a new recipe up here. Pardon me! It has been a crazy few months full of fun projects, including a steady stream of photo work and some recipe testing for Bar Tartine’s new upcoming cookbook (more on that in the months to come, trust me, it’s going to be totally fresh and unique).
I’ve finally come up for some air and have just the recipe to make it up to you! I’ve had this Roasted Beet Hummus in my back pocket for ages. (Sorry for holding out on you.) You are going to fall in love with it.
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. It is so easy and utterly impressive. Seriously, people will flip out.
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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