Sunday, February 23, 2014

beet hummus

Here is another delicious way to serve up beets. It is a hummus of sorts, and full of all kinds of great flavors, with beets leading the way. I made this for mom and we had it alongside a simple romaine salad.

1 1/4 cup cooked white beans, from scratch or canned
5 small beets (yielding about 2 cups chopped)
2 TB tahini
1 small garlic clove, 1/2 tsp minced
1/8 tsp ground coriander
3 TB lemon juice
about 1/4 plus 2 TB water
1 TB olive oil
heaping 1/2 tsp sea salt
a few dashes of white pepper

Slice the beets in half, toss in a bit of olive oil and salt, and roast them at 425 for about 30-40 minutes, until they give easily to a fork. Let cool a bit then peel and chop.
If you are using canned beans, rinse them.
Place the beets and beans in a food processor with half of the water, and all the ingredients except the olive oil and process until everything is blended. You'll have to stop a few times and scrape down the sides. Add water as needed to get the consistency you're after, then add the oil and continue to blend for another little bit until smooth. Store in the refrigerator until cold. Serve with any vegetables and include some orange slices if you have them, they go really well with beets..

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