…every pantry has a story
Now, I have to say that beets, have not, or ever been my favorite vegetable. I have however, been warming to the idea of them, especially when they are roasted they have entirely different texture, and flavor. One would think that beets, being a root vegetable would be less expensive, but geeze $3.69 a pound, c’mon. These weren’t any fancy schmancy organic beets either, just the ordinary Joe kind of beets. All these health nuts have just ruined it for everyone. Maybe that show “Orange is the New Black” is on to something. Citrus prices, even in sunny Florida are not cheap. Produce whether it is citrus, or vegetable is the new black, or caviar, or Tesla, one thing it is not, is cheap.
Canned beets are an option, I actually did use canned today, drained, and roasted them in a skillet. While they never get that true depth, of a raw beet that’s been roasted, but they are a viable, affordable option. The canned version also add more moisture to the hummus, so when you are adding liquids, be careful you don’t make it too soupy. This hummus makes a great dip, easily packs up with some veggies for a snack on the go, and adds a little zing to sandwiches. My plan for the week is to use it as a spread for sandwiches, packing lunch or dinner everyday, can get boring at times, this will help switch it up a bit.
Since I used canned beets, saving the juice to use as a liquid if needed. Normally when I make hummus, I reserve the liquid from the chick peas, in this case not necessary. When using roasted beets, definitely save the liquid you have drained from the chick peas. Today, between the olive oil, and apple cider vinegar, extra liquid wasn’t needed, again canned beets hold more juice. Also, the weight of chickpea cans vary, I usually get the 19 oz can, you can easily adjust the recipe to match.
Roasted Beet Hummus
2 medium roasted beets, cooled or 1 (15 oz) canned beets, pan roasted, cooled
1 can chickpeas, drained and rinsed
zest of one lemon
2 Tbl lemon juice
½ tsp salt
½ tsp fresh ground pepper
1 clove garlic, minced
2 Tbl apple cider vinegar
1/4 cup extra virgin olive oil
Chopped pickled beets for garnish, if desired.
Place all ingredients, except the olive oil into food processor, pulse a few times to blend. With processor running drizzle in half the olive oil, blend a minute, then taste for seasoning. Blend in remaining olive oil, adding liquid if needed. Store in an airtight container, and refrigerate.