BEET IT DIPBEET IT AND EAT IT DIP
I may have an unhealthy obsession with golden beets–they’re the less messy version of their sister the red beet. All of the perks, none of “why does my kitchen look like a crime scene?”
Since this doesn’t have tahini in it, I’m not sure we can call it real hummus–but, for sake of ease, it’s hummus. I have personal issues with tahini, ones that I have neither the time nor blog space to get into (you don’t care, don’t lie).
Anyways, here’s the recipe.
2-3 small/medium roasted golden beets
As many cloves of roasted garlic as your heart tells you (mine said 4-5 cloves)
1 can of drained chickpeas
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
1/4 tsp paprika
1/2 tsp salt or to taste
2-3 tablespoons Sweet Viking Relish
Roast your beets–the easiest way (I think) is to take your washed beets wrap them up in tin foil with some olive oil and salt and roast them for 45 minutes at 425 degrees. Same thing for the garlic, except you’re going to want to cut the very top of the garlic off and drizzle it into the exposed garlic cloves (see above photo for reference)
Once your beets and garlic have cooked and peeled, squeeze the garlic cloves out of their little homes and pull the skin off of the beets (it should slide right off) and chop them up int quarters at least.
Put the garlic and beets into the food processor and blend, drizzle in olive oil, lemon juice and spices and blend completely. Slowly add in the chickpeas blending as you go, I find this makes the entire process go much more *SMOOTHLY* (I’m sorry–I cannot resist a pun opportunity).
Top with Sweet Viking™ Relish for ultimate deliciousness and snackability.