Roasted Beet Tarragon Hummus

by Lora Wiley-Lennartz

 

I hate beets. There. I said it and now I cannot take it back.
For years I have struggled to like them but they have always tasted like dirt to me.  What brings me back to them again and again, is their beautiful color.
What I have learned over my years of beet hating is I kinda like them in small doses, but only when their flavor is diffused or transformed a bit.  I once served them thinly shaved and caramelized in a Thanksgiving salad. They were delicious.
I used one medium-sized beet in this hummus. The tahini and the tarragon mitigated the strong beet flavor and I loved it. And the color – wow.

Roasted Beet Tarragon Hummus

Course Appetizer, Snack
Cuisine Middle Eastern
Keyword appetizer ideas, beet hummus, beet recipes, Hummus, hummus recipes, tarragon hummus
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 1 small to medium-sized fresh beet
  • 1 15 oz. can chickpeas
  • 1/3 cup tahini
  • 2 tablespoons freshly squeezed lemon juice.
  • 1/4 cup chopped fresh tarragon plus a few sprigs for garnish
  • 2 large garlic cloves
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 350°F

  2. Wash, trim, and peel the beet.

  3. Cut into quarters. Brush with olive oil, wrap in aluminum foil, and roast for 45 min or until soft enough that a knife runs easily through the middle.

  4. Remove from oven, quarter, and let cool.

  5. Brush garlic cloves with olive oil. Wrap in aluminum foil and roast with the beet until softened.

  6. While beet and garlic are roasting, drain and rinse the chickpeas from the can.

  7. Use your fingers to gently rub the outer skins off of the peas and discard. This is an optional step that can be a tedious process but it really makes a difference in the creaminess level of the hummus.

  8. Place the beet pieces quarters in a food processor. Add garlic, chickpeas, tahini lemon juice, half the olive oil, and puree.

  9. Pulse in the tarragon.

  10. Add the rest of the olive oil to a steady stream while pulsing the mixture until smooth.

  11. Season with salt & pepper to taste.

  12. If the mixture is too thick add water a bit at a time until the mixture smoothes out.

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