Week 30 and the baby is now 16 inches and 3 pounds. Apparently, the size of a bunch of beets. I love beets. I’ve had beet hummus in restaurants before and thought it was incredible! This was a good excuse to make it at home. Sweet, salty and cold with a touch of lemon and nutty tahini, this appetizer is also beautiful with the deep pink color! I like to pair it with homemade pita and chopped or sliced vegetables like carrots, radishes, cucumbers, flatbread crackers and cherry tomatoes.
Beet Hummus
1 roasted beet peeled and chopped
1 can chickpeas drained
2/3 cup tahini
2-3 zest & juice lemons about 1/3 cup of lemon juice
2 cloves garlic chopped
1/3 cup olive oil
1 teaspoon cumin or more to taste
1 teaspoon kosher salt
1 handful of chopped herbs
Make the hummus:
Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like to make mine extra garlicky and lemony so I add the juice of another lemon and three more garlic cloves.
Serve in a bowl and sprinkle parsley, za’atar, sliced radishes, lemon zest, toasted chopped nuts, big salt flakes or anything else that sounds good. I love to swirl olive oil on the top as a final touch before serving to guests.
Notes:
If you have a food processor, now is the time to use it! If you don’t, a blender or hand blender works too.
Use the best possible tahini you can find.
Leftover hummus will keep in the fridge for a week.
*Note: to roast a beet, wash and drizzle with olive oil and salt, wrap in tin foil and place in a 400 degree oven, for about an hour (until a fork easily slides in it). Wait for it to cool then peel the skin off, which should peel off easily if it’s fully cooked through (if it doesn’t that’s a sign that you need to put in in the oven a bit longer)
