Beets are a wonderful vegetable. My sister always says “you can’t beat and beet”. They have a nice earthy yet sweet flavor that can really up to depth of a dish. However, they really do need to be cooked the right way. I find if they are not I have a hard time eating them. I think it’s because they can taste too earthy (basically like dirt) when they don’t have something acidic or savory to complement that taste. We made some roasted with carrots recently that I wasn’t crazy about, so the sat in the fridge. I didn’t want them to go to waste (cause food waste sucks, eat your leftovers people) so I made them into hummus!
The tahini and chickpeas along with tomato past and lemon juice helped to provide the afformentions savor and acid needed to round down the beets flavor. One hitch with this recipe is roasting the beets, ’cause that can take forever. To help with that, quarter your beets and stab them a few times before wrapping them in foil.
–A side note: Wash and peel your beets REALLY WELL whenever you use them. I’m talking 20 minute salt soak, scrub, peel and rinse just to make sure they are super clean so you’re tasting the beets earthiness and not that of the soil.–
Ingredients
- 1 15 oz can chickpean
- 1 large beet – washed, peeled, and quartered
- 1 large carrot – cut into chunks
- 2 tbsp. tomato paste
- 2 tbsp. tahini
- 1 tsp. cumin
- 1 tsp. corriander
- 1/2 tsp. smoked paprika
- 3 tbsp. + 1 tsp. olive oil
- 3 cloves garlic
- juice of 1 large lemon (about 1/4 cup)
- 1/2 tsp. your favorite hot sauce
- salt and pepper to taste
Instructions
- Pre-heat oven to 400 F
- Toss beets and carrots with 1 tsp. of olive oil and salt – wrap in foil and roast in oven for 20 to 30 minutes, or until tender
- Combine all ingredients into the bowl of a food processor and whiz until smooth!
- Serve with veggies, tortilla chip, on a sandwich, with tacos, however you see fit!
Enjoy!
Green and Gluten Free 