This hummus recipe is going to be the star dish at every potluck or dinner party you make it for. It has a wonderful smokey flavor and actually does not really taste like beets at all. Do not be afraid of it. It is easy to make and is gorgeous! I mean, look at that amazing color!
Roasting and deskinning the beets is the most time consuming step to this recipe. Don't let those steps dissuade you from making it though—it's an extremely easy recipe to make. Be warned, the beets will stain your kitchen surface and your hands if you don't take precautions. But they are so worth it. It's really the process that makes the hummus slightly sweet and mellows the beet flavor right out.
Leave the skins on until after you roast them—trust me they are much easier to skin later. If your beets are larger than a fist, cut them in half or quarters so they cook faster. Wrap up in aluminum foil and roast for 35 - 45 minutes, or until you can easily pierce them with a fork. Remove from the oven, loosen the foil and let cool until you can handle them enough to peel. I peel them right on the foil they were cooked in for an easy cleanup.
Once you have peeled them, discard the skin and place the roasted beets and the rest of the hummus ingredients, except the water, in the food processor.
Pulse for 15 seconds to start to incorporate the ingredients. Then, through the top hole, slowly pour the water in while you are still processing. Start with 1/8 of a cup to try to get the right hummus consistency. That may be enough water, but add a little more if it is too thick. Pulse for another 15-20 seconds until you have a smooth and creamy hummus.
And that's it. Serve with veggies, tortilla chips or breadsticks. Sprinkle with sesame seeds for a simple, yet elegant, presentation.
Like I said, this roasted beet hummus is going to be the star of the party. It is gorgeous and a much healthier hummus option than what you find at the grocery store. Let me know what you think!
Time: 40 minutes roasting, 10 minutes for hummus
4 beets, cut in half or quarters if larger than a fist
1 15.5 oz. can of white beans, strained, rinsed, and strained again
1/4 c. sun-dried tomatoes (not in oil; I like Bella Sun Luci’s with zesty peppers for this)
1/4 c. tahini paste
2 peeled garlic cloves
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1/8 - 1/4 c. water
Preheat oven to 350 degrees. Cut the ends off your beets, cut in half or quarters if they are larger then a fist, and then wrap together in aluminum foil. Set in oven and roast for 35-45 minutes until you can pierce easily with a fork. Remove, loosen the foil, and let cool until you can handle them. Take a small knife and peel the skin off.
Drain and rinse the canned beans in a colander.
Using a high powered food processor, pulse all of the ingredients, except the water, for 15 seconds, scraping down the sides as needed. While it is pulsing, slowly pour in the water through the top opening, blending for another15-20 seconds until it forms a creamy consistency and the beets are completely processed up. You might not need the full 1/4 c. so slowly pour the water until you find the right hummus consistency.