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
- 1 small to medium sized fresh beet
- 1 15 oz. can chick peas
- 1/3 cup tahini
- 2 tablespoons freshly squeezed lemon juice.
- 1/4 cup chopped fresh tarragon, plus a few leaves for garnish if desired.
- 2 large roasted garlic cloves
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 350°F, Wash, trim and peel the beet. Cut into quarters and brush the beet with olive oil, wrap in aluminum foil and roast for 45 minutes or until soft enough that a knife runs easily through the middle. Remove from oven, quarter and let cool.
- Brush the garlic cloves with olive oil, wrap in aluminum foil and roast with the beet.
- While the beet is roasting, drain and rinse the chickpeas from the can. Use your fingers to gently rub the out 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.
- Place the beet pieces quarters in a food processor, add the roasted garlic, chickpeas, tahini lemon juice, half the olive oil and puree.
- Add the fresh chopped tarragon, salt and pulse. Add the rest of the olive oil a steady stream while pulsing the mixture until smooth.
- Add more salt and pepper for seasoning and to taste.
- If the mixture is too thick add olive oil a bit at a time until the mixture smoothes out.