“Put a beet on it” might be the new “Put a bird on it.” Between the bold color, the natural sweetness and the ability to endure a long winter in storage, the beet has risen in popularity from its humble beginnings as that odd pickled staple at my Czech grandmother’s table.
And “Put a beet on it” I have! From waffles, to cakes, to frostings, and even donuts, I’ve worked that painterly root vegetable’s color and sweetness into every course. When it came time to make a meal to share with a vegan friend, hummus came to mind.
As much as I love hummus, its color palette leaves much to be desired, so I… put a beet on it- roasted beets, tart lemon juice, a kick of garlic and the most important secret, last-minute decision- fresh ginger! The result is a bold, beautiful bowl that makes hummus more dippable and even more addicting than ever!
Roasted Beet Hummus
Recipe type: Vegan, Gluten Free
yield: ~1 quart
About this Recipe: My Palestinian friend taught me his mother’s time-tested secret. Even if you are using canned chickpeas, it pays to soak them in water for at least half an hour and rinse them thoroughly. This makes the chickpea much more digestible! The hummus will keep in the fridge for up to a week (if it lasts that long).
1-2 Tablespoons organic coconut oil
4-5 small beets, peeled
2 15 oz. can (3 1/2 cups) cooked chickpeas, soaked and rinsed thoroughly
zest and juice from 2 large, organic lemons
healthy pinch of smoked salt and black pepper
4 large cloves garlic, minced
1 1-inch chunk of fresh ginger, peeled & minced
4 heaping Tablespoons organic tahini
1/4 cup extra virgin olive oil
flat leaf parsley or cilantro
drizzle of olive oil
Preheat oven to 425°F.
Grease a cast iron skillet with melted coconut oil. Roll the beets in the oil to coat. Then roast for 40-60 minutes, until tender. Set aside to cool.
Once your beets have cooled, cut them into large chunks, and place them in your food processor or blender. Blend until only small bits remain.
Add remaining ingredients except for olive oil, and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
To serve, garnish with grilled lemons, fresh herbs and a drizzle of oil.