Beet Hummus

“We often think of hummus as the exclusive domain of the chickpea,” says Joel MacPherson and Dana Harrison, authors of 2017 Shortlisted cookbook Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen. “When local farmers’ markets started selling this bright purple version, it really made some heads spin. I like the added punch of using some of the preserving liquid to make this the “beet-iest” hummus on the block! This is looser than most hummus; you can cut back on the beet stock (or reduce it by half) to make it thicker. This is great with pita bread or in place of mayo in a sandwich.”

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Beet Hummus

Course Appetizer

Author Joel MacPherson and Dana Harrison

Ingredients

• 3 cloves garlic peeled
• ¼ cup tahini
• 2 tsp ground cumin
• 2 tsp sesame oil or an additional 1 Tbsp tahini
• 2 Tbsp fresh lemon juice add more if you wish
• 1 quart jar of pressure-canned beets
• ¼ cup beet stock the liquid the beets were preserved in
• Olive oil optional

Instructions

• Place the garlic in a blender, and chop until fine.
• Add the tahini, cumin, sesame oil, and lemon juice to the blender. Scrape the sides to make sure the garlic is incorporated, and blend for 10 seconds.
• Add the beets and blend until smooth. Add the beet stock, 1 Tbsp at a time, until the hummus achieves the texture you like (you may not use the whole ¼ cup, or you may have to add more). I prefer to chill the hummus in the freezer for a few minutes before eating, but that’s optional. Serve in a bowl and top with a drizzle of olive oil.

Notes

PANTRY RAID: Replace the sesame oil with chili oil, serve under a layer of fermented hot peppers, or serve with lots of pickles.

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