I have an affinity for hummus and it’s endless possibilities. Garlic, spicy, red pepper, Baba Ganoush, and as of late – beet hummus. Yes, those root vegetables your grandmother cooked to death and attempted to feed you, despite your clear distaste for it’s blood red appearance. (No, just me? Okay.) While they might not be your first choice in the vegetable line up, I’m hoping this hummus will make you rethink beets.I made this with classic red beets a while back, and they give a great subtle sweetness to the hummus unlike anything you’ll ever try. With a bite of garlic and a nutty bit of peanut butter (just you wait), this hummus comes together in a snap and is much better than the store bought stuff.
This weekend at the farmer’s market, I came across quite the selection of golden beets and since I’ve never worked with them before, I thought let’s give ’em a go.
I add one heaping tablespoon of peanut butter (or whatever nut butter you have on hand), a teaspoon (or two) of garlic, and a quarter cup of olive oil. I threw it all in my Vitamix, and blended for 1-2 minutes until creamy – adding additional olive oil as needed to make it super duper creamy.