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Beet Hummus

(recipe, Rebeca Torres Rose)

Ingredients

  1. ½ lb. beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed
  2. 2 Tbsp. tahini sesame seed paste
  3. 5 Tbsp. lemon juice
  4. 1 small clove garlic, chopped
  5. 1 Tbsp. ground cumin
  6. 1 Tbsp. lemon zest (zest from approx. 2 lemons)
  7. Generous pinch of sea salt or Kosher salt
  8. Fresh ground pepper to taste

Steps

  1. To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about ¼-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about ½ hour. Peel once they have cooled.
  2. Method
  3. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
  4. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
  5. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.