Roasted Red Beet Humus

[crossfire]

Or Hummus, rather. Typo.
You gotta try it! (It's really good if you use balsamic vinegar instead of lemon.)

 

[Brickjectivity]

Or Hummus, rather. Typo.
You gotta try it! (It's really good if you use balsamic vinegar instead of lemon.)

I want to try it. What's a good recipe?

 

[exchemist]

Or Hummus, rather. Typo.
You gotta try it! (It's really good if you use balsamic vinegar instead of lemon.)

Balsamic vinegar is good with beetroot in salads, certainly. But beetroot hummus sounds very odd. I have trouble seeing how it would go well with tahini and garlic.

 

[Vinayaka]

Or Hummus, rather. Typo.
You gotta try it! (It's really good if you use balsamic vinegar instead of lemon.)

Sounds delicious. I need to do some hummus soon, I keep forgetting. One of the challenges with being a lover of good food is that there is way too much to pick from, and I sometimes forget about something we (I) made some time back.

 

[Jayhawker Soule]

Sorry - in my opinion it's right up there with hummus and high quality chocolate chips, i.e., a culinary affront to both.

 

[pearl]

You gotta try it! (It's really good if you use balsamic vinegar instead of lemon.)

Sounds like my daughter's recipes, she grows her own beets.

 

[crossfire]

I want to try it. What's a good recipe?

I didn't follow a recipe. I just tossed several cloves of garlic, some hot smoked paprika, cumin, coriander, salt, pepper and a small amount of olive oil into my food processor and let it whirl. Then I added a good amount (about a half cup or more) of tahini, let it whirl, followed by a can of drained and rinsed garbanzo beans, and processed until smooth.
Then I added chopped two chilled roasted beets (to roast beets: peel beets, wrap in foil, set on pan, and bake at 400℉ for about 75 minutes let cool, then chill in refrigerator.) Add balsamic vinegar or lemon juice to taste and process until smooth.

I was thinking about making it like baba ganoush using roasted beets instead of eggplant, but I thought it would be too sweet, so I added the garbanzo beans to help cut the sweetness and made hummus instead.

 

[Brickjectivity]

I didn't follow a recipe. I just tossed several cloves of garlic, some hot smoked paprika, cumin, coriander, salt, pepper and a small amount of olive oil into my food processor and let it whirl. Then I added a good amount (about a half cup or more) of tahini, let it whirl, followed by a can of drained and rinsed garbanzo beans, and processed until smooth.
Then I added chopped two chilled roasted beets (to roast beets: peel beets, wrap in foil, set on pan, and bake at 400℉ for about 75 minutes let cool, then chill in refrigerator.) Add balsamic vinegar or lemon juice to taste and process until smooth.

I was thinking about making it like baba ganoush using roasted beets instead of eggplant, but I thought it would be too sweet, so I added the garbanzo beans to help cut the sweetness and made hummus instead.

Sabra sells it.

 

[Vinayaka]

I didn't follow a recipe. I just tossed several cloves of garlic, some hot smoked paprika, cumin, coriander, salt, pepper and a small amount of olive oil into my food processor and let it whirl. Then I added a good amount (about a half cup or more) of tahini, let it whirl, followed by a can of drained and rinsed garbanzo beans, and processed until smooth.
Then I added chopped two chilled roasted beets (to roast beets: peel beets, wrap in foil, set on pan, and bake at 400℉ for about 75 minutes let cool, then chill in refrigerator.) Add balsamic vinegar or lemon juice to taste and process until smooth.

I was thinking about making it like baba ganoush using roasted beets instead of eggplant, but I thought it would be too sweet, so I added the garbanzo beans to help cut the sweetness and made hummus instead.

Recipes are for the uncreative.