Roasted Beet Hummus
Photo: Thomas J. Story
In addition to the stunning color, beets give this hummus a gentle sweetness and earthiness. It's a favorite on the cafe menu at Healdsburg Shed in Northern California.
How to Make It
Step 1
1
Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.
Step 2
2
Let beet cool; peel and quarter. Purée in a food processor until smooth, scraping inside of bowl as needed.
Step 3
3
To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.
Step 4
4
Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.
Step 5
5
Make ahead: Up to 2 days, chilled.
Ingredients
1 medium beet (6 oz.)
1 can (15 oz.) chickpeas (garbanzos), drained, 2 tbsp. liquid reserved
1/4 cup tahini (sesame paste)
1 large garlic clove, minced
1 large lemon
About 1/2 tsp. kosher salt
About 1/4 tsp. pepper
About 1/4 cup extra-virgin olive oil
Small chervil or parsley sprigs (optional)
Directions
Step 1
1
Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.
Step 2
2
Let beet cool; peel and quarter. Purée in a food processor until smooth, scraping inside of bowl as needed.
Step 3
3
To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.
Step 4
4
Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.
Step 5
5
Make ahead: Up to 2 days, chilled.
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