I have found that beautiful food is a magnet to young and old alike. When I first discovered this hummus and shared it with friends and family, I was happy to see how it drew people in with ohh ahhh what is that?! The secret ingredient for this beautiful hummus...roasted beets. They add a lovely earthy sweetness. If your children are not a huge fan of hummus ~ try this version and watch their eyes light up and the bowl of it offered, quickly disappear! We enjoy this as a dip for fresh veggies or corn chips, on rice cakes, in pita sandwiches ~ so many way to savour!
Ingredients:1-2 medium beets
1 can of chickpeas (or soak and cook your own!)
3 cloves chopped garlic
1/4 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.)
2 tsp cumin
1 fresh squeezed lemon
olive oil and juice from roasting the beets ~ until the right consistancy
sea salt to taste
hit of cayenne (if only for the older folks)
Directions:Preheat the oven to 450 degrees. In a large roasting pan covered with foil and half filled with water , 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 food processor, chop the beets, 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, olive oil and beet water into the mixture until the hummus is at your desired consistency.
Makes 2-3 cups hummus