I never really liked beets…my sister and her best friend tried a beet-diet in the 90’s and ever since then, I just never had anything to do with that red root vegetable. I guess some people say that beets taste like dirt and I sort of see what they are saying. But when I saw beets at the farmer’s market last week, I thought I should give it a shot. After all, Kitchen Tested isn’t just about trying new things. It’s also about being adventurous with food and, believe me, trying beets again was certainly risk-taking in my kitchen.
Roasted Red Beet Hummus Ingredients
4-5 medium beets
2 Tbsp tahini (sesame seed paste)
1/4 cup lemon juice
1 clove garlic, chopped
olive oil, for roasting and drizzle
salt to taste
The first step in the process was to roast the beets. I cut off the stems and rinsed any dirt and debris off. I placed the clean beets on a large piece of foil, drizzled with olive oil and sprinkled with freshly cracked sea salt. You can use as much oil as you want because it will only add to the flavor of the hummus later.
I folded the foil around the beets to create a closed packet. There is no right or wrong way to wrap the foil. Just make sure it’s sealed on all sides. The beets roasted in the oven at 375 degrees for 1 hour. Note: the fresher the beats, the faster they will cook. When I could stick a fork through the beets, they were ready.
I let them sit on the counter for a few minutes, until they were cool enough to handle. Then I slipped the peels off. All I had to do was rub my fingers along the skin and it just peeled right off. So simple and quick. I used gloves because I was worried about the beet juice staining my hands, but it turns out that wasn’t an issue. You don’t have to use gloves! But I suggest wearing an apron in case you drop a beet while peeling. It can stain your clothes.
I cut the roasted beets in to chunks and I let myself try one bite, just to see what the beet tasted like before it became a hummus. I can honestly say that I didn’t hate it. I don’t think I could eat a whole bowl of beets, but maybe in a salad. That’s a big step for me.
The rest is very simple. I added the beets, tahini paste, lemon juice, garlic and salt in a food processor and blended until smooth.
I tasted the mixture and adding a bit more salt. That was really it. The texture of the hummus was a bit grainy but very pretty to look at. I sliced up some leftover challah, since I normally eat hummus at a Shabbos meal with challah, and it was interesting. The best way to describe the hummus is with the word “earthy.” I think with some fresh cracked sea salt and olive oil, this recipe can be a hit! And since it’s practically pink, you might even be able to get your kids to try it.
I also think this beet hummus would be amazing roasted on chicken or slathered on a piece of warm garlic toast. Yum! Or you can just use it simply as a dip.
- 4-5 medium beets
- 2 Tbsp tahini (sesame seed paste)
- 1/4 cup lemon juice
- 1 clove garlic, chopped
- olive oil, for roasting and drizzle
- salt to taste
- Preheat the oven to 375 degrees F.
- Cut off the stem of the beets and rinse any dirt and debris off. Place the clean beets on a large piece of foil, drizzle with olive oil and sprinkled with freshly cracked sea salt.
- Fold the foil around the beets to create a closed packet. Place the packet on a baking sheet.
- Roast the beets in the oven at 375 degrees for 1 hour. Note: the fresher the beats, the faster they will cook. When you can stick a fork through the beets, they are ready.
- Set the beets on the counter for a few minutes, until they are cool enough to handle. Then slide the peels right off by rubbing your fingers along the skin and it just peeled right off. I suggest wearing gloves for this process!
- Cut the roasted beets in to chunks.
- Add the beets, tahini paste, lemon juice, garlic and salt in a food processor and blend until smooth.