Haha! My husband likes most every kind of food and even some that he hasn’t liked in the past, he’s grown to enjoy or at least tolerate. Beets are not one of those things! It creates a bit of a challenge when I get these wonderful fresh beets in my Talley Farms Fresh Harvest CSA box. I have to eat them all on my own, (not really a big challenge…) or serve them in a dish when I am having company over to enjoy them with me. But this time, I decided to sneak them into my hummus and see if he noticed. He didn’t!
First of all, if we’re talking Golden Beets, then they aren’t quite as obvious based on their delicate golden color and mild taste. Red beets might be another story as it would be difficult to hide the rich, red color they posses along with their earthy flavor. This recipe is for a nice creamy style hummus that incorporates several interesting ingredients along with the beets and standard hummus fare. Miso paste and almond butter are not usual items I add to my hummus, but they worked rather nicely in this version.
The original recipe called for beet green pesto to serve on top of the hummus which I would have loved to have tried. However, for purposes of fridge storage space, I cut and tossed them prior so I’ll have to try it next time. I substituted toasted pine nuts and pomegranate seeds along with a drizzle of olive oil on top. Along with my fresh celery and carrot sticks, I served my hummus with (reduced guilt) lightly salted Kettle Chips. I usually only allow myself to eat chips at summer barbecues, but this seemed like a perfect time to deviate from that rule!
Golden Beet Hummus
Yield: 3 cups
- 2 whole small golden beets
- 4 whole cloves of garlic
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons almond butter
- 1 tablespoon white miso
- 1/2 lemon, juiced
- dash aleppo pepper flakes
- 1/3 cup olive oil, + more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup pine nuts, toasted
- 2 tablespoons pomegranate arils
- Kettle chips
- Preheat the oven to 425°. Wrap the beets and garlic cloves in foil. Place on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow the beets to cool and then peel/rub the skin away. Remove the skins of the garlic cloves.
- To the bowl of a food processor, add the chickpeas, tahini, almond butter, miso, pepper flakes and lemon juice. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/4 cup water and puree until smooth. Add the roasted beets and garlic. With the machine running stream in the olive oil until smooth and creamy. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 teaspoon at a time until your desired consistency is reached. Taste and season as desired with salt and pepper and additional lemon juice.
- To serve, top the hummus with toasted pine nuts and pomegranate seeds. Drizzle with olive oil. Serve with crudites and Kettle chips. The hummus will keep for 1 week, covered in the fridge.
(click here) for printable recipe
2 opinions on “Don’t Tell my Husband I put Beets in the Hummus!”
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Also don’t tell your sister about the beets. I am willing to try it though, it looks so tasty.
Ha! I bet I can even convert you to be a beet believer, Pat.