Roasted Beet Hummus
Photo credit: Veronica Hinke
Yield: 12 servings
1 medium beet, cut into
1-inch pieces
2 Tbsp extra-virgin
olive oil (EVOO) for roasting the beet, plus ½ cup for making the hummus
1 15-ounce can
chickpeas, drained and rinsed
Juice of 2 large lemons
3 Tbsp tahini
¼ tsp pink Himalayan sea
salt
¼ tsp freshly ground
multi-colored peppercorns
2 garlic cloves, minced
1 cup curly, fresh
parsley tips, for garnish
Preheat the oven to 400° F.
In a small bowl, toss the beet cubes
in 2 Tbsp EVOO. Arrange the beet cubes on a parchment paper-lined baking sheet.
Place the beets in the oven and roast until tender, about 20 minutes.
Photo credit: Veronica Hinke
Remove the beets from the oven and set the tray on the counter to cool. When the beet cubes are cool, place them in the food processor with the chickpeas, lemon juice, tahini, EVOO, salt, pepper and garlic. Pulse until smooth, adding more olive oil to reach desired consistency.
Serve in a cocktail glass or a pretty
bowl made of clear glass to show the colorful hummus. Garnish with a light
sprinkle of fresh parsley. Serve with bite-size pieces of toasted naan or
brioche.
Veronica
Hinke is an author, speaker, journalist, coach and expert on early
20th-century drinking, dining and style. She is the author of The
Last Night on the Titanic; Titanic: The Official Cookbook; and Harry
Potter: Afternoon Tea Magic. Learn more at VeronicaHinke.com.
