Fulfilling yesterdays promise, here is one of the three hummus recipes that is listed for the best cheese platter in the world (check out the recipe by clicking on the blue text.) This pink spread brightens up the platter and adds a bit of change to what is normally on cheese platters. The roasted beets make the hummus extra flavorful, earthy, a little sweet.
Pretty in Pink Beet Hummus
- 1.5 cups of cooked garbanzo beans, drained and rinsed
- 1/4 cup extra virgin olive oil
- 1 small beet, scrubbed, stems removed
- 2 tbsp tahini
- Juice of 1 lemon
- 2 garlic cloves, peeled and minced
- 2 tbsp water
- 1/2-3/4 tsp salt
- Freshly ground black pepper to taste
- Chopped parsley leaves for garnish
- Sprinkle of pine nuts or sesame seeds for garnish
- Preheat oven to 400 degrees Fahrenheit.
- On a baking tray, place beets on foil, drizzle with a bit of olive oil, and wrap tightly in foil. Roast for 40-45 minutes, until beets are tender enough to run a knife through easily.
- Let beets cool to room temperature, then peel the skin under running water with your hands. Add beets to food processor and process into smaller pieces.
- Add remaining ingredients except olive oil into food processor and blend until smooth. While hummus is mixing, drizzle in olive oil and blend until creamy and smooth. Chill in fridge until ready to serve. Garnish with parsley, pine nuts, and sesame seeds just before serving. Hummus keeps well in the fridge for up to a week.
Tomorrow I will be showing off the second of the three hummus’ listed. Be sure to check it out!