Beautiful Bright Pink Roasted Beet Hummus
I believe that we eat with our eyes as much as we do our stomachs, and I would be lying if I said that I don't take the visual appeal of a recipe into account each and every time I make a new dish.
There is something so beautiful about food and the way we experience it, and as a very visual person I love being able to visually celebrate the ingredients I am so fortunate to have at my disposal.
I started using white cannellini beans in my hummus years ago when I was trying to perfect my hummus recipe and there was no going back. I love the smooth consistency and taste of the white beans, and love that it gives a little twist to your typical hummus recipe.
Homemade hummus is one of those recipes that is so simple you will wonder why you ever bought the pre-made store brands. I am not kidding when I say there once you start making homemade hummus you really can't go back.
I first fell in love with hummus when I was working in the middle east and experienced what amazing hummus is supposed to taste like. After watching the mom in my host family make homemade hummus and realizing how simple it was I was determined to create my own version when I got home.
While there are many different ways to make hummus I have found that for my digestion and my personal preference I love using white cannellini beans for the base. From there it really does depend on your own taste preferences how much tahini, salt, acid, and oil you prefer. Some people like their hummus to be more on the runny side, while others like a thick spread. I am somewhere in the middle, which is how I make my hummus.
Now let's get to the real MVP of this recipe...the beets. Since beets are overflowing at the farmers market right now I can't get my hands on enough! I love adding them to smoothies, using them in pasta dishes, slicing them into chips, and canning/pickling/fermenting them for winter. But my favorite way to use beets is hands down in this hummus recipe.
The bright beautiful pink color makes you want to dive right in, and it is always a huge hit when it bring it out as part of an appetizer tray when we host parties. There is something so inviting about that bright vibrant color that even folks who usually don't like beets still say they enjoy this hummus.
So even if you aren't a typical beet lover I would recommend giving this recipe a shot just once. You may be surprised by how much you end up liking it. And if you love beets, well what are you waiting for?!?! Meet your new favorite snack...you can thank me later.
Beautiful Bright Pink Homemade Roasted Beet Hummus
1 - 15 oz can white cannellini beans (rinsed)
3 heaping tablespoons tahini
2 garlic cloves (if raw garlic bothers your stomach try roasting it first or just use a garlic infused olive oil)
1/4 cup olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 medium size red beet (roasted)
Juice of one lemon
Preheat oven to 450 degrees F
Next, wash, peel, and slice your beet into quarters.
Place beet slices on a piece of parchment paper on a baking sheet and place in the oven for ~45 minutes.
Once beets are finished cooking remove from oven and allow to cool slightly.
Meanwhile, in a food processor (I use an 8 cup cusinart food processor) combine drained white beans, lemon juice, tahini, garlic, olive oil, salt, and pepper.
Blend on high until smooth and creamy.
Next, add your roasted beets and blend on high until a smooth consistency forms.
Taste your hummus and add more salt/pepper per your taste. At this point you can also add a little more olive oil if needed for a thinner consistency.
Serve with sliced veggies or crackers and enjoy!