I’ve been meaning to make this for months I heard about it from the wonderful Polish cook who does my hair. The beets add a sweet earthiness and blend right in as if they were born to be there. Of course beets are easy to roast any time you have the oven on – just wrap them in foil and slide them in for about an hour. There’s always room for a beet or two. Once roasted, they’ll keep in the fridge, still wrapped in their foil (put them in a bowl or bag to catch bright red drips), until you’re ready for them. Bonus: you know coming from the fridge they’ll be cool enough to peel.
All the measurements here are approximate add more or less of any ingredient to suit your taste. If you don’t have tahini, use peanut butter. If you love the sesame flavour of tahini, boost it with a drizzle of sesame oil whether or not you’re using tahini. Flavour your hummus with anything you think would work well: try whizzing in curry powder or paste, roasted vegetables or garlic, sun dried tomatoes, a chipotle chile, fresh jalapeño pepper or spoonful of horseradish. I like a big pinch of cumin. It gets better after a day or two in the fridge, so is perfect to make ahead. Serve with toasted pita chips.
Roasted Beet Hummus
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp tahini
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil
Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can tuck them in as you bake other stuff). Cool, peel and slice into chunks. Put everything but the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth. Taste and adjust seasoning (salt, lemon juice, cumin) as you need to. If it’s too thick, add more olive oil, yogurt or water.
Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.