Recipe: Roasted Red Beet Hummus

Nothing quite tops the rich red and burgundy of a red beet. They just add so much to a dish, visually speaking.

By

Jerry James Stone

Mon, Dec 10 2012 at 1:24 PM

Related Topics:

Recipes, Vegetarianism & Veganism

Photos: Jerry James Stone

Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking. Enjoy this dish with a chilled glass of Pinot Blanc.

Prep time: 5 minutes

Total time: 2 hours 30 minutes

Roasted Red Beet Hummus

Ingredients

2 medium-sized red beets
1 cup chickpeas
1 clove garlic
2 tablespoons sesame seeds
1 meyer lemon
Drizzle extra virgin olive oil
Sprinkle sea salt

Cooking directions

Preheat oven to 375 degrees.
Wash and trim the red beets and then wrap them in tin foil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.
In a small saucepan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don't want to dominate the sesame seed flavor with olive oil.
Cook them over a medium-high heat for about 5 minutes, or as needed. When the sesame seeds look like the photo above, remove them from the stove.
When the red beets are fully cooked (you can tell by poking them with a knife), remove them from the oven and let cool. Once cooled, peel them and cube them.
Add the following ingredients to your food processor: the cup of chickpeas, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt.
Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed.
Salt to taste and serve. Enjoy!

MNN - Mother Nature Network

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