Taylor's Beet Hummus
Visiting my good friends in the mountains or North Carolina, I tasted hummus made with roasted beets and either white beans or garbanzo beans, historically part of Mediterranean, Middle-Eastern, and Indian cuisines. I enjoyed it and it makes a colorful option for the holiday season.
- 1 medium beet or two small beets (wrap in foil and bake for 35 minutes in an oven pre-heated to 450 degrees F.)
- 1 large can garbanzo beans or small white beans
- ¼ cup walnuts (toasted)
- 1 Tbsp olive oil
- 2-4 cloves garlic, minced (as desired to taste)
- 2 Tbsp lemon juice
- 1 tsp lemon zest (if you want a more tart taste)
- ¼ cup water
- ¾ tsp pepper
- ½ tsp mock-chicken seasoning
- ½ tsp sea salt
When cooled to touch, remove beet from foil and take off skin.
Rinse beans and drain well.
Place all ingredients in a food processer and blend until very smooth.
Place in a covered bowl and place in refrigerator until chilled (or overnight).
Place in a serving bowl along with a platter of baked crackers or pieces of toasted sourdough bread.
This hummus can also be used as a dip for celery, carrots, jicama, radishes, or other cut veggies.
Some like it as a topping for baked potatoes instead of butter and sour cream.
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