Well, well, well. Doesn’t this look festive?
I strongly suggest you invite roasted beet hummus, or beet-mus as I like to call it, to show its pretty face at your holiday table.
Can you schmear it on Brussels sprouts and turkey? No, not so much. But it does make an excellent healthy, allergen-friendly appetizer when you pair it with crudités or crackers.
Plus, beets are incredibly detoxifying. Think of serving it as a way to help your guests offset their holiday cheer.
- 8 very small beets, roasted, cooled and peeled (mine were a touch smaller than a golf ball)
- 2 cups cooked chickpeas
- ¼ cup tahini (homemade or store-bought)
- 3 tbsp lemon juice
- 1 clove garlic, minced or pressed
- ½ tsp salt
- ¼ tsp hot smoked paprika (optional)
- Preheat the oven to 375 degrees F. Drizzle your beets with olive oil and wrap them in foil. Bake for 45 minutes, or until they can be pierced easily with a fork or knife. Set them aside until they are cool enough to handle, then slip off the peels with your hands (they should come off easily).
- Throw the beets in the food processor and blend until they are mostly broken down.
- Add the chickpeas, tahini, lemon juice, garlic, salt and smoked paprika. Blend again until smooth. If necessary, add a tablespoon or so of water to help things along.
- Makes about 2½ cups.