Monday, August 9, 2010

Enjoy roasted beet hummus

I'm always looking for more ways to cook with beets, especially when they're so plentiful at local markets. I devoured this dip at a friend's house and immediately set to work creating my own version.

Not only is this a yummy dip, it's one of the lovliest I have ever seen.

Roasted beet “hummus”

1 beet, roasted and skinned

1-1 ½ cups cooked chick peas

¼ cup toasted pine nuts

Juice of 1 lemon

1 small clove of garlic

3 T Olive oil

Pinch of cayenne pepper

½ to 1 t plum, sherry or cider vinegar

Sea salt & pepper

To roast your beet, wrap the unpeeled beet in foil, place in a pan and roast at 375 for about 40 minutes or until it can be pierced with a fork.
When the beet is cool enough to touch side the skin off, chop roughly and place in a food processor with remaining ingredients (except salt & pepper). Whiz until it’s smooth. Add salt and pepper to taste, and a bit more lemon if you like.

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