I can’t help it— I am a sucker for all things pink. I have a pink bike, pink skis, and there was even a time as a teenager when I painted my room bright pink (sorry mom and dad, that was kind of painful!). I am all for eating pink foods, and this beet hummus is stunning in color and flavor!
Let the food processor do all the work and whip this dip up in no time. The white beans add a creamy component to the earthiness of the beets and turmeric.
A few notes:
Beans: I like to soak and cook beans myself; they always taste much fresher and are more tender than canned beans. It is not hard, but takes some planning ahead. I typically cook 8 ounces of dried beans a time and freeze half the batch for future use. Having freshly cooked beans on hand is so nice; they make a great addition to salads, pasta, or can be used to make an easy dip like this! Also, they are a member of the pulse family, a group of nutritious, sustainable, and affordable foods that we are aiming to eat more of in this household. That said, canned beans work just fine and are a pantry staple that I always have on hand too.
Roasted beets: I love beets, but they do take some time to roast. I like to cook several at a time and use them in various dishes throughout the week. Try adding them to salads with a simple maple-mustard-balsamic dressing— delicious!
To roast beets: Preheat oven to 425 deg F. Wash beets well then place on a large square of foil and drizzle with olive oil. Wrap up packet and place in oven. Roast until fork-tender, 45-60 minutes depending on size of beets.
2 small to medium beets, roasted, peeled, and quartered
1 to 1 1/2 cups cooked white beans
1 clove of garlic, finely minced or grated w/ microplane
juice and zest of 1/2 lemon
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
Combine all ingredients in food processor, processing until desired texture. I like to let it run so that everything is well combined and it is almost fluffy in texture. Taste and adjust seasonings to your preference. Serve with crackers, veggies, or as a sandwich spread.