Lemony Golden Beet Hummus

Lemony Golden Beet Hummus

Golden beets have a sweeter, more mild flavor than their better known red relatives. We love pairing that flavor with just a touch of garlic and a whole lot of lemon for a bright, refreshing hummus that is just plain delicious.

We had the fun opportunity to talk about farming with elementary aged children at a local summer school program thanks to K-State Research & Extension. We developed this hummus recipe for this specific occasion in hopes that the milder golden beets, extra lemon, and teensy bit of garlic would make it more appealing to kids. The survey shows our suspicions were correct as many of them did in fact really like it!

Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour, 10 minutes

Yields: about 2 cups

INGREDIENTS |

• 2 medium-sized golden beets, washed and trimmed

• 2 teaspoons avocado oil or olive oil

• 1 1/2 cups cooked chickpeas (or 1 15oz. can, drained and rinsed)

• 1 medium lemon, zested and juiced

• 2 tablespoons tahini

• 1 teaspoon sea salt (try our Wild Blueberry Salt here)

• 1 teaspoon Roasted Garlic Powder

• 1/2 teaspoon turmeric

• freshly ground black pepper, to taste

• 1/4 cup extra virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 375 degrees. Cut tops off of beets and place on a large square of parchment paper or aluminum foil. Drizzle with oil and wrap the beets up in the parchment/foil. Place beet packet on a rimmed baking sheet and cook in the oven for 45 minutes to 1 hour, or until the beets are easily pierced with a fork.

2. Once beets have cooled enough to handle, peel and quarter them. Add the beets to the bowl of a food processor and pulse until chopped.

3. To the chopped beets, add the chickpeas, lemon zest, lemon juice, tahini, salt, garlic powder, turmeric, and pepper. Process on high, stopping to scrape down the sides as necessary to fully incorporate. While the processor is running, drizzle in the olive oil through the top chute.

NOTES |

The garlic flavor can easily be punched up in this recipe by adding 2-4 cloves to the food processor to be minced along with the beets in the second step. Either add garlic cloves instead of or in addition to the garlic powder that is called for in the recipe.

This hummus will stay fresh in the fridge for about a week or can be frozen for about a month.