wc-Beet-Hummus

 

I recently posted a review of Eat Drink Shine, from authors who are triplets and who founded the very successful Shine restaurant in Boulder. Promoters of healthy, they have a clever strategy. Have the food look beautiful and taste delicious. And suggest things that are just a tad different.  Most of us have had hummus, so it’s not a “brand” new idea. But, a beet hummus? What could that be like? From the picture, we know it is gorgeous.

There’s only one thing to do here: buy some beets and give it a try.

The authors note that here the garlic is simply chopped and can offer up an intense flavor. Do mute those notes, use just one clove. Or, alternatively, roast the garlic for a softer and sweeter flavor.

There is a warning below about dealing with beets: the juice stains. Really, truly, permanently stains. Even your hands as your work with them. So maybe rubber gloves and nothing white unless you want to retire it.


Beet Hummus

Yield: makes 2 ½ cups

Ingredients:

  • 4 medium beets, peels on, scrubbed to remove any dirt
  • 2 tablespoons extra-virgin olive oil
  • Sea salt to taste
  • ¼ cup tahini (sesame seed paste)
  • ¼ cup fresh lemon juice
  • 1 to 2 cloves garlic, coarsely chopped

Preparation:

Preheat the oven to 375°F.

Rub the whole beets with olive oil and a touch of salt. Put them on a baking pan and roast for approximately 1 hour, until the beets are easily pierced through with a fork. Let cool slightly.

When the beets are cool enough to handle, rub the skins off with a clean dishcloth (be forewarned—the beets will stain it) or use a vegetable peeler. Coarsely chop the beets and put in them food processor with the remaining ingredients. Blend until smooth.

Serve with your favorite chopped veggies or flatbread. Refrigerate leftovers, if any, in an airtight container for up to 5 days.


Source: Eat Drink Shine by Jennifer, Jessica, and Jill Emich [Kyle, 2016]