Hummus in hot pink hot pants (with beets)
This prep doubles nicely, and is always welcome at a potluck. If you are going to travel with it in a tight container, put washed sprigs of parsley in paper toweling and a loose plastic bag. You can pinch them with clean fingers at the last minute for a roughly chopped, still bright green garnish.
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- 2 large red beets (or 4 medium), trimmed and scrubbed, cut into quarters (or halves)
- good-tasting extra-virgin olive oil for spritzing
- 2 15-ounce cans garbanzos, drained and rinsed
- 1/4 cup tahini, or more to taste
- freshly squeezed juice of 1 large lemon
- 2 plump garlic cloves, peeled and minced
- 1 1/2 teaspoons sea salt, or more to taste
- freshly ground black pepper to taste
- 2 tablespoons water, if needed
- handful roughly chopped fresh parsley for garnish
- Preheat oven to 400 degrees.
- Spread beet chunks on a parchment-lined baking sheet.
- Spritz beets with olive oil and roast for 45 minutes.
- Test with a fork and roast another 10-15 minutes, if needed.
- Allow to cool down.
- Place the beets and remaining ingredients, except for water and parsley, in a food processor. Process until smooth.
- Check for consistency and add water to loosen if too thick.
- If you prefer a chunkier hummus, save back about a quarter of the garbanzos and crush by hand into the mixture, stirring well.
- Sprinkle with parsley at last minute before serving.
Serve with any of the following or a combination
- pita shreds
- pita chips
- carrot sticks
- celery sticks
- firm cucumber sticks
- an herbed bread, such as rosemary, torn into dipping pieces
- Makes about a quart and naps contentedly in the fridge for up to a week
Stonebridge Farm CSA http://stonebridgefarmcsa.com/