Beet Hummus, a la Bon Appétit
Beet, Dip, Fall, Farm Fresh, Gourmet, Healthful, Healthy, Winter
Beets add a sweetness to the traditional chickpea hummus. The bright pink dip gives an appetizer spread a gorgeous pop of color.
Salute Santé! Roasted Garlic Grapeseed Oil
juiced and zested
more or less as necessary
Cut the large beet into quarters.
Boil the beets in a pot of water for about 15 minutes.
When finished cooking, slide the skin off the beets while cooling under running water.
Add beets to a blender or food processor.
Add chickpeas, lemon zest, lemon juice, tahini, salt, and 2 Tbsp of roasted garlic grapeseed oil to the blender.
Blend until smooth.
Drizzle in more oil and water until desired consistency is reached.
Add black pepper to taste.
Serve with crudités, crackers or as a sandwich spread.
Hummus will keep in the refrigerator for up to one week.