Roasted Beet Hummus

May 17

Kick up the old hummus with this colorful, creative and super-tasty spin on a traditional recipe. Enjoy it as an appetizer, light lunch or weekday work snacks, it goes perfectly with crisps and fresh veggies alike! Plus, preparation is fast, easy and mess free!

Directions

The final assembly of this dish goes very fast, so prepare the beets a day or two in advance and then prepare the hummus as you are ready to eat for a fresh and amazing meal.

Roast the beets:

Preheat oven to 425*
Peel and quarter beets. Arrange them on an aluminum foil linked banking sheet. Do not add anything to the beets.
Roast beets 425* for 30 minutes
Set aside and let cool. If preparing in advance, seal roasted beets in an airtight container in the fridge for up to 3 days.

In a food processor, pulse chop the cooled beets, until they are in small pieces. Stop occasionally to scrape down the sides
Add mostly drained chickpeas, there should be only a little waiter left in the can
Puree the beet / chickpeas until smooth. About 45 seconds total, with stops every 15 seconds to scrape the sides
Add tahini, garlic, orange juice, orange zest, salt and pepper to mixture
Cover and start the food processor to continue mixing all ingredients until smooth, about 20 seconds
While the food processor is running, slowly pour the olive oil into the mixture. Take your time, about 30 seconds. This will make the emulsion for the perfect hummus consistency.
Taste and adjust salt /pepper as needed
Enjoy!

Suggested Wine Pairing:

Kuhlman Cellars Wine: Kuhlman Cellars Estate Roussanne or Estate White or a medium / low tannic red wine such as the Alluvé, Sangiovese or Gypsum.
Other wines: Try a dry Sauvignon Blanc or a Spanish Albarino. Also consider a Spanish Garnacha or a California Zinfandel for red wines

Ingredients