I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it.
Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering!
Ingredients:
- 2 red beets
- 1/2 cup coarsely chopped walnuts
- 8 garlic cloves, halved
- grated lemon rind of two lemons
- fresh lemon juice from two lemons
- 1/4 walnut oil (or good olive oil)
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
- 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained