It’s been nearly a month since my last post, but you know how summer goes. Now my life as a piano teacher resumes, and Logan starts driving the ol’ school bus tomorrow, which leaves me wondering, where on earth did summer go? It’s cold and rainy today, which makes it feel like fall is final, and the last of the hot days have passed.
Yesterday I made a recipe for hummus that’s a little out-of-the-ordinary, at least for me, since I’ve long since found the ultimate hummus recipe that I always return to. But it was a Sunday, and I saw a picture of a beet hummus that was decidedly not vegan (who puts yogurt in hummus? I mean really.) so I decided to keep the concept and change all the other stuff. First of all, I needed roasted beets, the king and champion of all other beets. And since I was roasting the beets, I figured that roasting garlic would have so much more depth of flavor than a plain ol’ clove or two. And to send the smoky flavour over the edge, I added a couple splashes of hickory smoke. The result is amazing! Creamy and smooth the way a good hummus should be, but with a nice sweetness from the roasted beet. For those of you who don’t like chickpeas (*cough* mom *cough*) this is a really nice hummus because the beet is really the dominant flavour here. Plus, the color is really pretty!
I took a picture of my hummus plate before starting this blog post, and I’ve since had two more plates. I think I’m gonna go for a fourth. 🙂
This is a good recipe to make on a Sunday, or a day where you’re kickin’ back at home with some free time. Not that the recipe takes long – it’s really fast to throw together – but unless you have roasted beets on hand, you’ve got anywhere from 30min-1hr of idle oven time. My beets were quite large and took over an hour to get soft enough so it all depends.
Smoky Beetroot Hummus
1 lb beets (about 3 large)
1 head garlic
2c chickpeas, cooked (If you use canned, 2 cups is 16oz so anything around that would work fine)
1 tbsp ground cumin
1 tbsp tahini
3 tbsp lemon juice, freshly squeezed (about 1 lemon)
2 tsp soy sauce
1/4 tsp hot paprika (regular would be fine)
1/4 tsp salt
a few splashes of liquid or hickory smoke, to taste (I used roughly 1/8 tsp)
1 1/2 tbsp olive oil
3 tbsp water (or to desired consistency)
1. Preheat the oven to 375 F. Wash the beets and put them on aluminum foil. Drizzle with a little olive oil and cover with aluminum foil so the beets are sealed. Next, cut the top off your head of garlic, so that the tips of all the cloves are a little exposed. Drizzle a little oil on top and wrap tightly in foil. Bake for approximately 1 hour, depending on the size of your beets. I like to leave the garlic in the oven about an hour too, because then it squeezes out of the cloves so easily. Just check the beets with a fork to see if they’re done – if the fork pierces them easily, they’re done.
2. Now it’s time to peel the beets, which gets messy so make sure you wash your hands right after! Make a cut on the beet skin, and then push it off with your thumbs. For me it wasn’t as easy as everyone else made it seem to be, and involved a little effort to pry off all the skin. Maybe that’s just me though.
3. Put all of the ingredients in a food processor, from the roasted beets all the way through the water. Process until smooth. You’ll probably need to scrape down the sides a few times.
4. Eat with crackers or pita or on sandwiches or as a dip for veggies, or anything you normally use hummus for!