Creamy Roasted Beet Hummus
Creamy Roasted Beet Hummus
3 large beets, trimmed
1 Tbsp extra-virgin olive oil
3 cloves garlic, peeled
¼ cup sesame tahini
1 cup plain, whole milk Greek yogurt
½ fresh lemon, squeezed
¼ teaspoon sea salt
Fresh cracked pepper to taste
¼ teaspoon cayenne pepper
Fresh chopped parsley for garnish
Edible flowers for garnish
Preheat oven to 400°. Wash and trim beets. Place beets on sheet of aluminum foil and drizzle with olive oil to coat. Fold and seal foil and place on baking sheet. Roast beets until tender or about 50 minutes –1 hour. Remove from oven and let cool about 20 minutes before peeling with small paring knife.
In food processor, mince garlic cloves with s-shaped blade. Then, change blade to the grating disc and shred the peeled beets. Switch back to the s-blade and add tahini, Greek yogurt, lemon juice, sea salt, pepper and cayenne pepper and blend. Transfer hummus to serving bowl. Add chopped parsley and edible flowers to serve. Pair with favorite pita chips and fresh sugar snap peas.
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Mother’s Day weekend at the Atlanta Botanical Garden was a gorgeous and warm sunny experience! With record breaking high temperatures, it certainly had the feel of summer as we welcomed all the Mother’s for this special weekend. I wanted to make something memorable and what better way than to make a very colorful dish that was as pretty as any flower in the garden. The color of this roasted beet hummus is a lovely bold fuchsia garnished with green parsley and edible pansies and nasturtiums. Some of our guests didn’t even realize they liked roasted beets until tasting this healthy hummus! As for the vegans in the group, you can just leave out the Greek yogurt and have your roasted beet hummus just as is. Roasted beets are so full of nutrients and are deliciously sweet and earthy all the same time. Be sure to wash them really well before you roast them as they are coming right out the ground. Maybe a little dirt wouldn’t hurt ya after all. You can also use the stems and leaves and saute them up with some olive oil and garlic for a perfect veg side dish for dinner. They are also great for juicing as beet greens are an excellent source of calcium, iron, and vitamins A and C! Go on and get with the beet. Your body will thank you.
Cheers, MMM
