Beet HummusTad Seaborn/The Globe and Mail
Adding roasted beet to your hummus not only livens up the colour (be ready to embrace pink); it adds a sweet, earthy flavour to sandwiches or makes a delicious and striking appetizer when surrounded with brightly coloured vegetables.
Ingredients
1 medium beet
One 19-oz can of chickpeas
1 tbsp fresh lemon jice
2 tbsp of tahini
1 garlic clove
1/2 tsp salt
5 tbsp olive oil (or sesame oil)
Salt
Method
Roast one medium beet by wrapping it in foil and baking on a cookie sheet for 45 minutes to one hour at 425 F. Peel and cool. (Can be done the day before.)
Into the bowl of a food processor, add one 19-ounce can of chickpeas (drained and rinsed), 1 tablespoon of fresh lemon juice, 2 tbsp of tahini, 1 garlic clove, 1/2 a teaspoon of salt and 5 tbsp of olive or sesame oil and the roasted beet, roughly sliced.
Pulse until the mixture is smooth and consistent in colour. Taste and add salt or more lemon if needed.
Sue Riedl