Ottawa Citizen

Beet Hum­mus

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Makes: 8 serv­ings

2 pounds (1 kg) beets, peeled ¼ tea­spoon (1 mL) sea salt 2 tea­spoons (10 mL) cumin seeds 2 ta­ble­spoons (30 mL) ex­travir­gin olive oil 6 ta­ble­spoons (45 mL) freshly squeezed lemon juice ½ cup (125 mL) water 6 ta­ble­spoons (90 mL) tahini 2 large cloves gar­lic, minced ½ tea­spoon (2 mL) sea salt

1. Heat the oven to 350 F (175 C). Dice the beets into ½-inch (1.25 cm) cubes and toss with the ¼ tea­spoon (1 mL) sea salt, cumin seeds and 2 ta­ble­spoons (30 mL) olive oil. 2. Spread out in a sin­gle layer on a parch­ment-lined, rimmed bak­ing sheet. Bake for 40-50 min­utes, or un­til the pieces are ten­der when pierced, turn­ing the beets over half­way through the cook­ing. Re­move from the oven and cool.

3. Scrape the beets and cumin seeds into a food pro­ces­sor. Add the water and lemon juice. Purée the beets. They will not be com­pletely smooth and this is fine.

4. Add the re­main­ing in­gre­di­ents and process un­til well com­bined. Taste and ad­just the sea­son­ing.

5. Re­frig­er­ate at least one hour or overnight for the flavours to de­velop.

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