Hummus in hot pink hot pants (with beets)

Hummus in hot pink hot pants (with beets)
Yields 1
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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  1. 2 large red beets (or 4 medium), trimmed and scrubbed, cut into quarters (or halves)
  2. good-tasting extra-virgin olive oil for spritzing
  3. 2 15-ounce cans garbanzos, drained and rinsed
  4. 1/4 cup tahini, or more to taste
  5. freshly squeezed juice of 1 large lemon
  6. 2 plump garlic cloves, peeled and minced
  7. 1 1/2 teaspoons sea salt, or more to taste
  8. freshly ground black pepper to taste
  9. 2 tablespoons water, if needed
  10. handful roughly chopped fresh parsley for garnish
  1. Preheat oven to 400 degrees.
  2. Spread beet chunks on a parchment-lined baking sheet.
  3. Spritz beets with olive oil and roast for 45 minutes.
  4. Test with a fork and roast another 10-15 minutes, if needed.
  5. Allow to cool down.
  6. Place the beets and remaining ingredients, except for water and parsley, in a food processor. Process until smooth.
  7. Check for consistency and add water to loosen if too thick.
  8. If you prefer a chunkier hummus, save back about a quarter of the garbanzos and crush by hand into the mixture, stirring well.
  9. Sprinkle with parsley at last minute before serving.
Serve with any of the following or a combination
  1. pita shreds
  2. pita chips
  3. carrot sticks
  4. celery sticks
  5. firm cucumber sticks
  6. an herbed bread, such as rosemary, torn into dipping pieces
  7. Makes about a quart and naps contentedly in the fridge for up to a week
Stonebridge Farm CSA