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.