Zesty roasted beet hummus
Celebrate our colour of the year with this delicious beetroot hummus!
Zesty roasted beet hummus
Celebrate our colour of the year with this delicious beetroot hummus!
Tools
Ingredients
150 g beet, peeled, cubed
440 g pinto beans, drained and rinsed
1 lemon juice
1/2 lemon zest
2 garlic cloves
5 g salt
30 g tahini
1 tbsp olive oil
toasted sesame seeds
flake salt
lemon zest
finely diced parsley
Step by step
Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Strain, being sure to reserve ¼ cup of the boiling liquid, and set beets aside to cool.
Place all the ingredients and two tablespoons of the reserved liquid to the KitchenAid Blender and blend on Speed 2 until slightly smooth. (Add more beet liquid if the mixture is too thick.) Place the mixture into a serving bowl and garnish with sesame seeds, a drizzle of olive oil, flake salt, and a bit of lemon zest.
Make a chunkier version of this hummus using the KitchenAid Stand Mixer with the Pastry Beater Attachment. Simply replace the blender with the mixer and follow the same instructions.
