Wednesday, May 20, 2015

vibrant nourishment

when good food and amazing color come together, i am happy.  this week i made beet hummus.  you guys, it is incredible.  it is beautiful, happy and tastes fantastic.

i took artistic license with the recipe from splendid table.  what i changed from the original recipe:  i roasted an entire head of garlic and lemon along with the beets; the garlic was mellow and buttery and sweet, the roasting gives the lemon some depth while maintaining its brightness.

b e e t  h u m m u s

  • 3 medium beets, trimmed, roasted and peeled
  • 1 head garlic, roasted
  • 2 cans chickpeas, drained and rinsed
  • 5 tablespoons tahini
  • 2 lemons, one roasted and juiced, one left fresh for zest
  • 1 teaspoon sea salt
  • chopped parsley and nuts and a splash of olive oil for garnish
roast beets, garlic head and one lemon at 375 degrees.  the lemon and garlic will roast for about 45 minutes.  the beets will take a little over an hour; they need to be fork tender.

once cooled, peel the beets and rough chop and place in food processor.  

squeeze the roasted garlic cloves into the food processor.  

add the chickpeas, tahini, salt and the juice from the roasted lemon and give everything a whirl until smooth.  you may need to adjust with a tablespoon or two of water.  adjust salt and acidity (add more lemon juice from the fresh lemon if needed).

garnish with chopped parsley, lemon zest and chopped nuts.  serve with crackers, toasts, pita or veggies.

i mean, look at that color.