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.
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
Ingredients:
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 oilDirections:
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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♥Rosie♥ — June 19, 2009 @ 9:36 am
I just love the colour so pretty!! I do love beets and I bet this hummus is very delish :0)
Melissa — June 19, 2009 @ 11:58 am
Pretty!
sallaboutme — June 19, 2009 @ 1:29 pm
Wow, I love my Delvin Farms CSA half share too, but we haven't gotten any beets. I pick up at Vandy. We've mostly had kale and cabbage. This week we got some radishes and squash. I'm very jealous and hope I get some beets next time to try the hummus too!!
Jamie — June 19, 2009 @ 2:01 pm
I was lucky enough for Erin to give me a little container of this roasted beet hummus and it is delicious AND pretty!
Joanna Eberhart — June 19, 2009 @ 8:09 pm
I LOVE the color of this hummus!
Kerstin — June 19, 2009 @ 9:07 pm
I've never seen a roasted beet hummus before, it looks really good! So pretty too!
Liesl — June 21, 2009 @ 8:52 am
ohhh I wish you would have brought some in for me to taste! it sounds yummy!
elly — June 21, 2009 @ 9:48 am
This is so pretty! I actually am not the biggest chickpea fan, unfortunately, but I still think I would like this because I love roasted beets so much.
Jennifer — June 21, 2009 @ 7:13 pm
YUM!!! I LOVE hummus, I cant go a day without it! And I love beets. I must try this!! So pretty!!! Thanks
secretnatasha — June 22, 2009 @ 12:57 am
Good idea – great way to get in some extra nutrients. I'll try it next time I make hummus!
brannyboilsover — June 22, 2009 @ 6:15 am
'I'm totally making this!
Joelen — June 22, 2009 @ 8:38 am
I'm loving the color and I love beets!
Katie — June 22, 2009 @ 11:18 am
I love this, anything with a color that bright that comes from a natural food has to be good for you. I hope to try this someday! =)
oneordinaryday — June 23, 2009 @ 4:04 pm
I'm really intrigued by your recipe. The color is stunning! I love hummus but I've never even tried a beet. I know that's weird, but you've got me wanting to run out to find some to roast right now.
Tim — September 2, 2009 @ 8:22 pm
too much tahini! made this and its just way overpowering
kaurorac — September 7, 2009 @ 8:47 pm
I don't know what Tim means, I have made this 3 times and it is A-MA-ZING. Whoever has dipped a chip in it has agreed. THIS has usurped any hummus I have ever made in being my FAVORITE!
Elana — March 24, 2010 @ 8:53 am
Thank you for the recipe. I made this night exactly as you did. I am not a fan of beets and had also received them in my organic share for the week. This hummus is gorgeous and delicious! I am going to serve this at my Passover Sedar with Matzah.
Produce Stand THIS FRIDAY 11 am – 3 pm! « Stanford Produce Stand — April 23, 2010 @ 6:14 pm
[...] about this particular recipe was that it doesn’t actually contain any chickpeas. I then found this recipe, which is essentially the same thing, but with one can of chickpeas blended in as well. I [...]