After my first go with beets last month for my fudgy beet cupcakes, I had a couple of extra roasted beets I was hungry to use up in my fridge. I was also making a batch of hummus that week. Clearly the solution was beet hummus. I was a bit afraid of taking my first bite, now knowing it the beet would be too overpowering or altogether gross. But it was stupid delicious. The lemon, garlic and olive oil helped temper the flavor of the beet perfectly. It wasn’t just me who liked it. I shared it with John and several friends and they all agreed it was spot on. Friends, behold – Roasted Beet Hummus. What you need to know about this here hummus: It’s: HOT pink.Lemony with a kick of garlic.Super creamy and flavorful.Full of vitamins and minerals.& Perfect with pita or veggies or as a spread. It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. It also keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.
