I had a big “pink” phase when I was about 19. I had a pink bedroom, a pink laptop, pink shoes… Whatever was available in that colour, I had to have it. Looking back, I feel a bit silly. And I’ll save you the details of my “animal print” phase! Luckily, I’ve evolved and varied my colour palette.
But… this roasted beetroot hummus might just send me back into rehab. I mean look at how pretty it is! And it’s as equally delicious as it’s kind on the eyes. How could I ever go back to regular boring beige hummus?
This charming dip would be perfect for a girl’s night or a princess party. Hell, why not the next Habs game? It may be pink, but it’ll find its way to even the most manly and bearded man’s stomach.
I decided to go all in for this one: I made my own sesame butter, soaked and cooked the beans and roasted the beet and the garlic. It’s quite a bit of work for 2 cups of hummus, so I made extra tahini for future hummus and dressing recipes, cooked more beans for my favorite chocolate chip cookies and baked another beet for my Buddha bowl. Since they all require about the same cooking time, things work out perfectly.
It’s totally okay to go for the quick option and use store-bought tahini and canned beans. Simply chose quality ingredients and rinse the beans well to remove some of the sodium. I still recommend roasting the garlic for an irreplaceable sweet and soft garlic taste. Plus it’s so easy to make!
It sure makes a tasty dip for veggies, but think outside the box and use it in a Buddha bowl, on a salad as a dressing, as a replacement for mayo in a good veggie wrap. The sky is the limit!
White Bean, Beet & Roasted Garlic Hummus
- 1 cup cannolli beans canned or dry (see instructions)
- 1 medium-sized beetroot
- One head of garlic
- 1/3 cup of tahini
- 2 tablespoons lemon juice
- Olive oil facultative
- --If using canned beans and pre-cooked beets, just prepare the roasted garlic and go straight to the food processor step (#5).—
- Soak the beans at least 8 hours in a bowl of fresh water in the fridge. Discard water and rince beans. Place them in a pot with 3 cups of water and bring to a boil. Reduce heat, cover and let simmer for about an hour, until you can smash the beans with a fork. Rince and keep one cup of the beans that you'll let cool. Place the others in the fridge and use within a day or two, in a soup or in cookies.
- While the beans are cooking, roast the beetroot and the garlic. Preheat the oven to 400°F. Cut the ends of the cooked beet, coat with olive oil and place in an oven-safe dish. Cover and place in the oven for about 45 minutes, until tender. Once cooked and cool enough to be handled, peel it with a small knife and cut it roughly. Let cool completely.
- Cut the upper end of the garlic head, about ¼ inch. Place it in foil, pour enough olive oil to cover the cloves and fold the foil over it to create a bundle. Cook in the oven for 30 to 45 minutes, until the cloves are tender and golden brown. Let cool.
- Place all the ingredients in a food processor and puree, scraping the sides if necessary. For a creamier texture, add a bit of water.
- Serve with crackers, vegetables or as a replacement for mayo in a sandwich.