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| Roast your beets for a more intense flavour and colour. |
I’m always looking for more ways to cook with beets and love discovering new takes on old favourites. I devoured this dip at a friend’s house and immediately set to work creating my own version.
Roasted beet “hummus”
- 1 beet, roasted and skinned
- 1-1 ½ cups cooked chick peas
- ¼ cup toasted pine nuts
- Juice of 1 lemon
- 1 small clove of garlic
- 3 T Olive oil
- Pinch of cayenne pepper
- ½ to 1 t plum, sherry or cider vinegar
- Sea salt & pepper
To roast your beet, wrap the unpeeled beet in foil, place in a pan and roast at 375 for about 40 minutes or until it can be pierced with a fork.
When the beet is cool enough to touch side the skin off, chop roughly and place in a food processor with remaining ingredients (except salt & pepper). Whiz until it’s smooth. Add salt and pepper to taste, and a bit more lemon if you like.
I've recently fallen in love with beets – in smoothies, as pesto, and on salads. I even roasted my own! This is certainly going on my "to try next" list!
lovely colour!! this dip is full of vitamins too – terrific!
I hope that you enjoy it!
I was so caught up wtih the taste and colour that I completely forgot about the nutritional value! Thanks for the reminder.
This looks so good! I've never heard of such a thing, but I bet it's amazing and full of nutrients. I'm a beet lover. Will have to try it out!
Thanks for this. It's a little different from one. I like to spread it on cucumber slices with a dot of fresh goat cheese. It makes a very pretty appetizer: http://www.momskitchenhandbook.com/vegetables/beautiful-beet-hummus/