Friday, June 19, 2009

Roasted Beet Hummus

As I mentioned previously, I’m sharing a CSA share with a coworker. With this share, we get a full share, every other week. We decided that we would take turns picking it up. This was our second box, and my first time picking it up.

Pretty nice bounty, eh? While at the East Nashville Farmer’s Market to pick it up, I stopped by the Provence Bread tent to sample beer bread made with Yazoo beer, Dos Perros. I tried it with their tapenade, and then with an intriguing bright purple dip. I’m always drawn to bright colors in food, so when I was told it was beet hummus, I knew I had to try it. Wow. It was SOOO good! I twittered (tweeted?)* at Provence asking for the recipe, as I received beets in my box and really wanted to try to make it myself. He tweeted back and said he would be glad to give it to me the following week. Unfortunately, I knew I’d be unable to go to the Farmer’s Market that week. So I did some googling, and found a recipe.

My bread & hummus from Provence, at the Farmer’s Market.

I didn’t stray from the recipe, but next time I’d like to use even more beets, and more garlic. I’d want to use more beets to have a deeper color, and more garlic, because I like my hummus garlic-filled. Still, it was great! I just wished I’d made it before I ate all the Yazoo beer bread. You can dip veggies in it, chips, or crackers. I think this would be a great dip to serve at a pink/purple themed party.


Roasted Beet Hummus


1-2 medium beets (if you’ve got roasted beets already, this is a great place to use them.)
1 can of chickpeas (also known as garbanzo beans)
1 Tablespoon olive oil
1 small yellow or white onion, chopped finely
3 cloves chopped garlic
1/2 cup tahini or sesame paste (this is a paste of seasame seeds, most likely found in the “ethnic” section of your grocery store or an oriental / near eastern grocery store.)
1 Tablespoon cumin
1/4 cup lemon juice
1/4 cup olive oil


Preheat the oven to 450 degrees. On a large roasting pan covered with foil, roast the beets for 40-70 minutes, or until smooth when poked with a fork. Remove from the oven and allow to cool, then peel and cut into small chunks.

In a small frying pan, heat the tablespoon of olive oil. Add the onions and garlic and saute until soft, about 4 minutes.

Whisk together the lemon juice and olive oil in a small bowl.

In a food processor, chop the beets, onions, garlic, and chickpeas together until smooth. Add the tahini and cumin, and process again. Scrape down the sides and bottom of the bowl, then replace the lid. While the blades are running, slowly add the lemon juice and olive oil mixture until the hummus is at your desired consistency.

Makes 2-3 cups hummus

**I mentioned that I twittered, yup, I gave in to the cult. I don’t twitter as ME, but as ErinsFoodFiles. With the prodding of my adopt a blogger, I finally joined. It’s a lot of fun actually. I mainly follow other food bloggers, so what I see on my feed is lots of conversation about food! 🙂 It’s a fun, growing community that’s embraced me. I’m still learning the ins & outs of it all. But if you twitter, follow me, and let me know if you’re a reader, so I know for sure to follow you too!

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23 Responses to “Roasted Beet Hummus”

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