Rob M.||Roasted Beet Hummus|
Aug 15, 2012 at 11:01 am |
Submitted by Kim Hunter of Sarah Cecilia Good Food Company:
Yield: 2-3 cups
2 lbs beets, rinsed and greens removed
1/4 cup tahini
3 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
zest and juice from 1 lemon
1 clove garlic
1 Tablespoon dried herbs (thyme, rosemary, oregano, etc) or 1 bunch fresh herbs
1 teaspoon salt
Roast beets in oven on 375 until fork tender (about 20-30 minutes depending on size). Once cooled, peel beets and cut into 1-inch pieces. To food processor, add all ingredients except salt and process until creamy. Add salt to taste and blend. More oil, vinegar or tahini may be added to suit your taste and preferred texture.
Don't waste the beet greens! Greens can be used in salads or even in smoothies. The ribs/stalks are beautiful as a salad garnish or can be used as a dipper for your hummus!
More info: http://sarahcecilia.com/home/roasted-beet-hummus/