SWE-Dishes: True North Kitchen’s Roasted Beet HummusNovember 15, 2019
Beets are a sturdy, hearty vegetable that have an excellent shelf life – which is probably one of the reasons why the taproot is popular around Scandinavia.
As holiday- and party-hosting season roll around, take the beets you have on hand and add a twist to your serving platter with this beet-based hummus.
A good dip is essential to any serving platter. High-quality versions of staple dips, like hummus, can be purchased at the store, but sometimes making it yourself can create an even more delicious result.
Bring some vivid color and serious flavor to your plate with this roasted beet hummus from True North Kitchen.
- 1 medium beet, scrubbed and trimmed
- 2-3 cloves of garlic, unpeeled
- 4 tablespoons extra-virgin olive oil, divided, plus more for roasting the beet and garlic
- 1 tablespoon hot water
- 1 can chickpeas, rinsed and drained
- ½ teaspoon ground cumin
- 2 tablespoons tahini paste
- 2 tablespoons fresh lemon juice
- 1 teaspoon coarse salt, plus more to taste
- Extra-virgin olive oil for drizzling
- Chopped fresh parsley or chives
- Preheat the oven to 400 degrees. Coat beet and garlic cloves in olive and wrap in tin foil. Roast until tender, for about an hour, then set aside to cool.
- Peel the skin off the beet and roasted garlic. Slice the vegetables and add pieces to bowl of a food processor.
- Add a tablespoon of olive oil and hot water then blend until smooth.
- Excluding leftover olive oil, add remaining ingredients to the bowl and blend mixture again. As processor runs, slowly pour olive oil through the feed tube until mixture is fully combined.
- Season to taste with salt. Move hummus to bowl and keep chilled until serving.
- Before serving, garnish with olive oil and chopped parsley or chives if desired.
Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops.