Beet Hummus with Seasonal Crudités
Thomas J. Story
You can buy hummus at the store, but it will never be as vibrantly colored or silky smooth as this easy homemade version from chef Saehee Cho. Serve with seasonal market crudités (fava beans, snap peas, and asparagus are all ideal for spring) and grilled pita or bread.
How to Make It
1
Preheat your oven to 375°F.
2
Cut off beet tops (keep and stir fry or make a pesto later) and wash. No need to peel the beets because you can slip off the skins once roasted.
3
Wrap beets tightly in foil with a generous amount of olive oil and a sprinkling of salt.
4
Bake 35–45 minutes or until you can easily slip a fork straight through the beets. Slip off the beet skins easily with a paper towel.
5
When beets have cooled completely, add beets, garlic, tahini, chickpeas, lemon juice, and salt to a food processor. Turn on food processor and drizzle olive oil gradually in a thin stream until the hummus is creamy and shiny but still thick enough to scoop.
6
Serve with grilled pita, or store in the refrigerator for up to five days.
Ingredients
2 red beets
4 cloves garlic
¼ cup tahini
8 oz canned chickpeas, drained and rinsed
juice of 2 lemons
1 tbsp kosher salt
⅓ cup extra virgin olive oil
Directions
1
Preheat your oven to 375°F.
2
Cut off beet tops (keep and stir fry or make a pesto later) and wash. No need to peel the beets because you can slip off the skins once roasted.
3
Wrap beets tightly in foil with a generous amount of olive oil and a sprinkling of salt.
4
Bake 35–45 minutes or until you can easily slip a fork straight through the beets. Slip off the beet skins easily with a paper towel.
5
When beets have cooled completely, add beets, garlic, tahini, chickpeas, lemon juice, and salt to a food processor. Turn on food processor and drizzle olive oil gradually in a thin stream until the hummus is creamy and shiny but still thick enough to scoop.
6
Serve with grilled pita, or store in the refrigerator for up to five days.
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