Zesty roasted beet hummus
Celebrate our colour of the year with this delicious beetroot hummus!
Tools
Ingredients
Serving
150 g
beet, peeled, cubed
440 g
pinto beans, drained and rinsed
1
lemon juice
1/2
lemon zest
2
garlic cloves
5 g
salt
30 g
tahini
1 tbsp
olive oil
toasted sesame seeds
flake salt
lemon zest
finely diced parsley
Step by step
Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Strain, being sure to reserve ¼ cup of the boiling liquid, and set beets aside to cool.
Place all the ingredients and two tablespoons of the reserved liquid to the KitchenAid Blender and blend on Speed 2 until slightly smooth. (Add more beet liquid if the mixture is too thick.) Place the mixture into a serving bowl and garnish with sesame seeds, a drizzle of olive oil, flake salt, and a bit of lemon zest.
Make a chunkier version of this hummus using the KitchenAid Stand Mixer with the Pastry Beater Attachment. Simply replace the blender with the mixer and follow the same instructions.