Beet Hummus

You probably thought my Chocolate Cherry Beet Muffins were over the top (you’re wrong, by the way). That’s okay, though. You won’t hurt my feelings. Just don’t TELL me you think I’m a lunatic and my world will continue spinning on its axis.

But this recipe…well, I almost couldn’t blame you if you think I’ve gone over the deep end. I mean…this hummus is MAGENTA. As in, magenta was my wedding color and dendrobium orchids look killer in this shade. Slathered on a pita chip or thinly sliced baguette…I was skeptical. I admit. Really, really skeptical. I even paused for just a moment to stare into the food processor with a thought of, “Oh now what have I done?”.

Then I thought to myself, “Woman, you just spent 30 minutes of your precious weekend peeling the skins off those chickpeas…you WILL like this hummus!”

Ends up, I didn’t need any coercing. One taste was all it took.

Sure, you may feel the need to blindfold anyone you try to share this with (I agree, the color can be off-putting for some…or all), but if you beg, plead, and stop your feet in an adamant, you’re WRONG fashion, you’re likely to turn up a few Beet Hummus lovers. In my case this was my father-in-law, backed into trying my Beet Hummus by my mother-in-law. My dear father-in-law left with leftover Beet Hummus in tow to enjoy back in Illinois.

Lesson learned: you just never know until you try. And P.S. the beet flavor is nearly undetected and the flavor is that of a very traditional garlic variety. Delish.

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Beet Hummus from Our Share of the Harvest, adapted from Erin’s Food Files, originally from Food Fascination

2 medium beets
2 14-oz cans chickpeas, drained
1/4 cup lemon juice
6 cloves garlic
3 Tbsp tahini
1 tsp hot sauce
1 1/2 tsp salt
2 Tbsp fresh parsley, roughly chopped
1/4 cup olive oil

Directions:

Preheat oven to 375 degrees F. Wrap beets in foil and roast for 30 minutes or until a knife inserted into beet pierces easily.

Optional: Remove skins of chickpeas by gently pressing and rolling them through your thumb and index finger. The skin should easily slide off; discard skins. This step is optional but will make for a much creamier hummus. (Note: the 2 cans took me about 30 minutes to peel).

When beets are cool enough to handle, rub them with your hands under cool running water to remove skins, or carefully slice off the skins with a sharp knife.

Place beets in a food processor along with all other ingredients, except olive oil. Process until beets and chick peas are pureed. With the machine running, drizzle olive oil in slowly. Yield: 28 servings (2 tablespoons each).

Nutrition Information (per 2 tablespoons): 58 calories; 3.3 g. fat; 0 mg. cholesterol; 195 mg. sodium; 5.9 g. carbohydrate; 2 g. fiber; 1.9 g. protein

Result: As a hummus lover, but at-home novice, I am beyond pleased with the outcome of this risky recipe. It was enjoyed by all and my not-so-sure-about-hummus father-in-law gobbled it up and even took some to-go in his cooler back to Illinois. Mother-in-law, a hummus lover, enjoyed it, too. When you can please a crowd, with magenta-colored savory food, I think you’ve found a keeper!

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Question: Would you try my beet hummus?

Happy half-way to Friday!