Smooth and creamy hummus is a pretty easy sell for us any day of the week, but add some beets to the mix and you’ve got yourself something truly special. Enjoy it as is with pita chips or alongside crisp veggies, or, spread it on top of focaccia, top with sliced tomatoes, some fresh arugula, toasted pine nuts and a good drizzle of olive oil.
WHAT YOU'LL NEED
2 garlic cloves
2 cups cooked and chopped red beets (2 to 3 beets) *
1 can (19 oz/540 mL) chickpeas, rinsed and drained
¼ cup tahini
Generous pinch each salt, pepper and smoked paprika
Juice of one large lemon 2 tbsp extra-virgin olive oil
In food processor, purée together cloves and beets until finely chopped. Add in chickpeas, tahini, salt, pepper and paprika; process until smooth. Add in lemon juice and olive oil; process until combined. Taste and adjust seasoning by adding more salt, pepper and/or lemon juice. Serve with a dollop of crème fraîche or thick yogurt.
* To cook beets, wrap each beet in foil and bake at 400°F (200°C) until soft, about 1 hour. When cool enough to handle, peel and chop.