Cooking for Luv: Vegetarian + Vegan Recipes
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Roasted Beet Hummus with Mint and Tangerine

23 Feb Roasted Beet Hummus with Mint and Tangerine

Roasted beet puree adds a stunning bright pink color and mint and tangerine juice brighten the flavor of a basic hummus. Use as a dip with pita chips or layer in a wrap sandwich with veggies to make things pretty in pink!

Roasted Beet Hummus with Mint and Tangerine
Yields 3
Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 cans organic chickpeas, drained and rinsed
  2. 1/2 cup roasted beet puree*
  3. 2 large garlic cloves, chopped
  4. 2-3 tablespoons tahini paste
  5. 1/4 cup fresh mint leaves
  6. Juice from 1 large lemon (about 2 tablespoons)
  7. 2 teaspoons Kosher sea salt
  8. Filtered cold water (as needed)
*Beet Puree Ingredients
  1. 1 large (or two small) red beet, roasted, peeled and chopped into 1" pieces (http://cookingforluv.com/how-to-roast-beets/)- yields about 3/4-1 cup
  2. 2-4 tablespoons freshly squeezed tangerine or orange juice
  3. Pinch kosher sea salt
Make your beet puree
  1. Place chopped roasted beet in a high powered blender and add salt just enough of the juice to get the blender blending, adding more as needed. Blend until you have a smooth puree.
Make your hummus
  1. In a large food processor, add garlic and chickpeas and process until you have a thick paste. Add beet puree, mint, lemon juice, salt and tahini and process until fully combined and color is uniformly pink (several minutes, it should be very smooth). If the hummus is too thick and it is not fully combining, with the motor running add a tablespoon of water at a time until desired consistency is reached. Add additional lemon juice and salt to taste until the flavors pop.
  2. Garnish with mint and a drizzle of olive oil.
  3. Store in an airtight container in the fridge for up to 5 days.
Notes
  1. Take the time to roast the beet instead of using pre-steamed or boiled beets, the depth of flavor makes a huge difference in the final product.
  2. You can definitely used dried chickpeas that have been soaked overnight and then drained and cooked with baking soda- you will get a more luxurious and flavorful base hummus. BUT since the beets take over the usual hummus subtleties I think that high quality canned chickpeas are a pretty good substitute for the real thing, especially when pressed for time!
cooking for luv http://cookingforluv.com/
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