After months and months of deliberation, I finally got the push I needed to get a new apartment. I'll miss my current cute, quiet neighborhood, Bay Ridge, not for it's location (almost an hour away from my office!) but certainly for its food. My favorite restaurant here, Brooklyn Beet Company, is definitely worth making the trek back for.
In anticipation of a beet-themed restaurant shortage in my new digs, I decided to make my own tribute to the gorgeously hued root with this recipe for roasted garlic and beet hummus. Despite my love of food with beets in it (burgers! chips!), if I'm being totally honest, on their own, I think they taste a bit like dirt.
To counter that, this recipe has a whole head of fragrant, roasted garlic for tons of flavor and very little sharpness. It blends with the earthy flavor of the beets to create a creamy, flavorful and most importantly, fuchsia hummus. This recipe makes a lot — perfect for sharing! — but you could certainly cut it in half if you don't think you'll be able to down a veritable tub of hummus in a week or so.
- 2 cans cooked garbanzo beans
- 2 medium beets
- 1 head of garlic
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 3 sprigs of fresh rosemary, chopped
- salt & pepper to taste
- Preheat oven to 400 degrees.
- Scrub beets thoroughly and cut off greens. Wrap tightly with foil and place in a baking tray.
- Peel most of the skin off the head of garlic, but allow bulbs to remain attached to the head. Cut tops of the garlic bulb off (about 1/4"). Wrap in foil, allowing the tops of the bulbs to remain exposed. Drizzle with olive oil, season with salt and pepper and place on baking tray along with the beets.
- Roast garlic for about 40 minutes — it should be lightly golden brown and extremely easy to pierce with a knife. Remove from heat and allow to cool.
- The beets will likely need more time to finish roasting. Check them when you remove the garlic then add more time as needed. 45 minutes to an hour and 10 minutes should do the trick, depending on how big they are. You'll know they're done when you can easily stick a fork in them.
- Allow beets to cool (enough so you can pick them up without burning your fingers). Rinse in cool water and massage until the skins peel off. Don't fret it the skins don't come off all the way; you can always trim that part off if needed. Dice and add to blender.
- Remove bulbs of garlic from the head but squeezing gently. Add to blender and puree along with the beets. You might need to add some liquid at this stage to get it blending. A tablespoon of water at a time should do the trick, depending on your blender.
- Add 2 cans of cooked chick peas, drained, and blend with beet-garlic puree.
- Add 2 tablespoons of tahini, 3 sprigs of chopped rosemary and lemon juice and blend. Add salt and pepper to taste.
- Serve with pita chips, chopped veggies or crackers. Keep hummus refrigerated when you're not snacking on it.
Photos and text by © Theresa Berens, 2016. All rights reserved.