Paula’s Can’t be Beet Hummus
After a sunny morning harvesting bright beets in Gaia Gardens, we were inspired to whip up our favorite make-ahead hummus.
Wyoming Chef Paula Currie introduced us to this vibrant appetizer that’s a crowd pleaser anywhere, anytime.
1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes
1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)
3/4 cup extra-virgin olive oil plus more for chips
1/4 cup slivered almonds
5 garlic cloves, peeled
1 1/2 tablespoons (or more) red wine vinegar
Vegetarians in Paradise offers this savvy tip: Beets are famous for blushing or, more commonly, bleeding. To reduce bleeding and preserve more flavor and nutrients, cut beet tops off, leaving at least 1″ of stems intact. Wash thoroughly, and boil whole and unpeeled, leaving the root on. Cooking time will vary with size. Let cool enough to handle, cut off the root and the stem ends, and rub off the skins.
After cooking beet in medium saucepan of boiling salted water until tender (about 12 minutes), drain and place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill.
Bring to room temperature before serving Paula’s Can’t be Beet Hummus with cucumber and celery: high inVitamin C, Iron and Magnesium, Dietary Fiber, Folate, Potassium, Manganese.