Hummus is my fallback. When in doubt about what to make or what to bring or what to do, hummus tend to be the answer. Delicious, nutritious, a crowd pleaser, and the recipe has long since been committed to memory. There’s only one, small issue: a blah color. Blend in fresh parsley and the color goes from blah to bad. As of about 2 hours ago, however, I have declared my neutral colored hummus days a thing of the past. The answer was a roasted beet, which not only catapulted the color to off-the-charts cool, it added a fresh, and not particularly beet-like twist to my favorite dip. This recipe is an adaptation from a post that Sarah recently sent to me from www.foodgawker.com. I’m planning to serve it as an appetizer with vegetables at a dinner tomorrow evening and have no doubt that the reviews will be rave.
- 1 14 oz. can of garbanzo beans
- 1 Tbsp. tahini
- 1 small roasted beet
- 3 Tbsp. fresh squeezed lemon juice
- Zest from one lemon
- 2 large cloves of garlic
- 2 Tbsp. olive oil
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. grated ginger
- Preheat oven to 375. Trim root and top from beet. Brush with olive oil and roast for 30 minutes.
- In a food processor, combine garbanzo beans, tahini, garlic, cumin, olive oil, lemon juice, and salt.
- Once beet is roasted and cooled slightly, remove skin, cut into quarters and add to food processor.
- Blend thoroughly until hummus takes on a raspberry color. Pulse in additional water or lemon juice if the texture is too dry.
- Empty into a serving bowl and top with ground pepper, along with freshly grated ginger and lemon zest.
- Serve with fresh vegetables.