Author Notes
My uncle tends a wonderful organic garden and left me with a pile of beets. As the hummus king of the family, I decided to try beets with hummus for my grandma's 90th birthday party. Our family has strong Mediterranean roots and I knew they would be skeptical, but the creamy sweet and spicy dip was impossibly delicious hard to resist. Just a beautiful,easy and economic dip! —salem
Ingredients
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15 ounces
Chick Peas, in can with water
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1 pound
Beets
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1 tablespoon
Honey
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1/2 cup
Extra Virgin Olive Oil
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1
Lemon, juiced with Zest
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1 piece
Garlic, rough chop
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2 ounces
Queso Fresco, crumbled
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2 ounces
Aged Sharp Cheddar, crumbled
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1 handful
Basil, chiffinade
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2 pieces
Green Onion, sliced thin
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1 piece
Serrano Pepper, sliced with seeds
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1/4 cup
White Vinegar
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Sea Salt & Pepper
Directions
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Preheat oven to 400 degrees. Trim stems off beets. Place on sheet of aluminum foil. Pour generous amount of olive oil and wrap. Then wrap tightly with a second sheet of foil. Bake for 45-60 minutes, until beets are fork tender. Remove from oven, unwrap and let cool. Peel skins off beets.
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Bring chick peas to a simmer for 8 minutes. Remove from heat, cover to keep warm. Reserve water from pot.
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Add Tahini, Garlic, Vinegar, Lemon Juice with Zest, Serrano Pepper, Honey and Beets to food processor. Process for 1 minute. Add chick peas and half of the reserved water. Process for 1 more minute. Drizzle half of the olive oil as you go. You are looking for a sour cream smoothness and texture. It should not look too grainy or chunky. Don't be afraid to let the processor or blender run for 2 minutes. Add more water as necessary. Taste and add Salt and Pepper. Season to your liking.
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Pour hummus on to a shallow plate. Top with both cheeses, basil and onion. Drizzle with Olive Oil.
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Great with toasted pita bread or tortilla chips.
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