doesn’t taste like beets
I fell in love with a smoky beet hummus I saw at a vendor at the Delray Beach Farmer’s Market a few months ago. The bright pink color of beet hummus is stunning. But, I figured that it wasn’t for me because I hate the taste of beets. I told the lady and she urged me to try it anyway. She said it didn’t taste like beets; that it’s made with smoked paprika so it just tasted like creamy and smoky hummus. She was right!
no roasting required
I was in love but I figured i would never make it myself because I’m a lazy cook. I refuse to roast beets. You have to put on gloves and peel them after you roast them or you’ll stain your hands. Even so you’ll probably stain your counter and your shirt, too. No thank you.
Then, last week, I was at Trader Joes and I saw this jar of cut up beets in vinaigrette on the shelf and my brain said make the smoky beet hummus with these, please!
smoky beet hummus
So I got home and studied a few recipes and then added lots of lemon juice and lemon zest to counter the earthiness of the beets and garbanzo beans. I mixed it in the food processor and it was good, but I wast satisfied because I wanted it creamier. Then, I tried it in the Vitamix and it all came together. The rosy pink color of this hummus made with jarred beets is more subdued than if you roast them yourself.
stupidly simple to make
Even better is that the only things you have to cut are the lemon and the herbs for garnish. Just buy peeled garlic like I do. I love this recipe, it’s so simple, you just throw everything into the blender. If you don’t have a high powered blender like a Vitamix, you can still use a food processor, but mix it for a good few minutes and scrape down the sides periodically.
- 1 - 15 oz. can organic garbanzo beans
- 1 - 1&1/2 C jarred beets in vinaigrette, rinsed. (Amount will vary depending on how bright pink you want your hummus to be and/or how much you like beet flavor.)
- 2 tbs. tahini
- 3 whole peeled garlic cloves
- zest of one lemon
- juice of one large lemon (or two small)
- ¼ C olive oil
- ⅓ - ½ C water
- 1 tsp.smoked paprika
- ½ tsp. sea salt
- ¼ tsp. fresh ground black pepper
- handful of pine nuts, toasted
- chopped fresh herbs (any combination of your favorite herbs: parsley, basil, dill, oregano, or cilantro)
- drizzle of extra virgin olive oil
- sprinkle of sea salt
- Place all ingredients a high powered blender. you can also use a food processor but it won't turn out as creamy
- Blend well in a high powered blender until very creamy with no lumps.
- If it's too thick, thin it by adding more water in 1 tbs. increments.
- Check seasoning and adjust according to taste.
- Serve immediately with optional garnishes.
- Store covered in the refrigerator for up to 5 days.