The first time I ever saw beet hummus I was enamored. Then once I tasted it, I was in love. This recipe comes from The Splendid Table.
- 1 medium red beet, top trimmed, scrubbed
- 1 3/4 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
- 3 tablespoons tahini
- Juice of 1 large lemon
- 2 tablespoons water
- 1 large garlic clove, smashed
- 1 teaspoon fine sea salt
- Extra-virgin olive oil
- Chopped fresh flat-leaf parsley
1. Preheat the oven to 375°F. Wrap the beet in aluminum foil and place it in the oven in a small baking dish. Roast until very tender when pierced with a fork, about 1 hour. Unwrap the foil and set the beet aside to cool. Once cool enough to handle, peel and coarsely chop.
2. Put the beets, chickpeas, tahini, lemon juice, water, garlic, and salt in a food processor and purée until smooth, 2 to 3 minutes. Taste and adjust the seasoning.
3. Transfer the hummus to a container for transport, cover, and refrigerate until the picnic, or for up to 1 week. For extra pizzazz, just before serving, drizzle the hummus with oil and sprinkle with parsley.