Saturday, August 20, 2011
I find that beets pair amazingly well will orange. I have had a few beet salads that included that flavor combination. So, I decided to try it out with this beet hummus and again the combination was a winner. Use this just as you would regular hummus, either as a dip or a sandwich spread. You could also make some pretty fancy looking appetizers placing a dollop of the beet hummus on sliced cucumbers or crackers and then adding a bit of grated carrot on top. The color combination is quite striking. So, if you too have a few extra beets in your garden this year I recommend giving beet hummus a try. I still have plenty more. If you have any winning beet recipes, I would love to hear about them.
adapted from Simply Recipes
1/2 pound beets (about 4 medium sized beets, tops removed and scrubbed clean
2 Tbsp tahini sesame seed paste
Juice and zest of one orange
1 small clove garlic, chopped
1 Tbsp ground cumin
sea salt and fresh ground pepper to taste
Wrap beets together in foil and place in a 350 degree oven for about one hour or until soft when pierced with a fork. Allow to sit until cool enough to handle, then slide off beet skins. Place beets and remaining ingredients in a medium bowl. Using an immersion blender (or place ingredients in bowl of the food processor) puree all ingredients together. Add additional seasoning to taste. Serve with an assortment of vegetables and pita chips.