I’m a big fan of hummus, so easy to make and even easier to come up with low sodium versions of this delicious dip. I have posted about hummus before, but decided to revisit it when I saw a recipe for a roasted beet hummus last July in Cooking Light. The brilliant color begged for a pretty shot.
As usual, I lacked a few of the ingredients – walnuts and walnut oil – and subbed unsalted, toasted pistachios and plain olive oil. I increased the amount of lemon juice, using Meyer lemons, and reduced the salt.
When I make this again, I might use a bit less garlic and add a little tahini sauce, as I do when I make plain hummus. I was surprised that one beet really flavored the hummus.
Serve with veggies or pita chips.
TIP: If pink fingertips bother you, wear some discardable sterile gloves when handling your beet.
- 1 small red beet, scrubbed but not peeled
- 4 garlic cloves, halved
- ¼ cup toasted, unsalted pistachio nuts
- 1 teaspoon Meyer lemon zest
- ¼ cup water
- 2 Tablespoons Meyer lemon zest
- 2 tablespoons olive oil
- ¼ teaspoon ground white pepper1/4 teaspoon kosher salt
- 1 15-ounce can reduced sodium garbanzo beans, drained and rinsed
- Preheat oven to 425 degrees.
- Wrap the beet in foil, place on sheet pan and roast for 30 minutes.
- Add the garlic and roast for 5 minutes, until the garlic is just toasted.
- Cool the beet for 10 minutes, then rub off the skin and cut into quarters.
- Place the garlic into a food processor and process until finely chopped. Add the beet and do the same. Add the nuts, lemon zest, water, lemon juice, pepper, salt and the garbanzo beans. Process until smooth, scraping down the sides of the bowl.
- Serve or chill until serving time.