roasted beet hummus

I made this hummus as an experiment for The Food Project. I wanted to try and create some easy veggie based products that could be sold at the farmer’s market this summer. This hummus is so good though that I’ve made it several times since. Use it just as you would use regular hummus – spread it on bread, pita, or crackers; eat it with veggies; or try it in a sandwich with some goat cheese and greens (yes please.)

For the Hummus

  • 3 medium beets (250g)
  • 30g/2tbsp tahini paste
  • 1 sm clove garlic, chopped
  • 20g/a generous drizzle of good olive oil
  • 20g/ the juice of half a lemon
  • salt and pepper to taste
  • more lemon juice, olive oil, salt, pepper, and fresh chopped chives to top

First, roast the beets. Remove the tops and save for another use. (Sautéed with a little olive oil they’re delicious along side pasta or mixed into mashed potatoes.) Place the beets in a covered roasting pan. Add water to the pan to come half way up the beets. Roast at 325 degrees for 30-40 min or until tender when pierced with a fork. Let cool and carefully peel under cold running water. Next, chop the beets and combine all ingredients in the bowl of a food processor. Puree until smooth. Taste for seasoning and add more as needed. Refrigerate until ready to serve and then top with lemon juice, olive oil, s&p, and chopped chives.

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