Now that the daffodils and cherry blossoms have made their appearance here in the Northwest, it feels like Spring has actually arrived and we can shake off the last chill of winter. To me, spring means more time spent outside, friendships rekindled, and more opportunities to share food with others. I made this beet hummus over the weekend for a wonderful group of women at a meditation retreat in the mountains of Southern California. Nothing is quite as nourishing as time and meals shared with a great community of kindred spirits.
Beet Hummus with Caraway and Horseradish
1 medium beet
1 can white beans or chickpeas, drained
1 small lemon, zested and juiced
1 garlic clove, minced
1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish
1 teaspoon ground caraway
2 tablespoons tahini
2 tablespoons olive oil
Salt to taste
- Preheat oven to 375°. Wrap beet in aluminum foil and place on a baking sheet. Roast until easily pierced with a fork- 45 minutes to an hour.
- Once your beet is cooked and cooled, use a paper towel to gently rub off the skin. Quarter the beet and place it in your food processor. Blend until only small bits remain.
- Add all ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil with good processor running. Taste the hummus and add salt to your liking. Enjoy with fresh veggies or pita chips.