Bee-mmus Up, Scotty!

by Sarah on May 22, 2011 · 10 comments

I know the burning question that has been on all y’all’s minds since last week, when I showed you the AMAZING Red, Beet, and Bleu Salad featuring the “please try this at home” roasted beets I prepped with the bunch I bought at the farmers’ market.And that question, my sweet little bumblebee(t)s is this: “What did you do with the REST of the beets?”Clearly, there were only two options in The Smart Kitchen: nut butter or hummus. Although I was incredibly tempted to tease you with the terrifying (and yet, somehow tantalizing) idea of a Beet Butter*…I went with the hummus.
*This will, of course, have to happen.
I’ve actually been thinking about making Beet Hummus for awhile now…but I ended up giving away the cans of beets and beans I bought for that purpose in the Stamp Out Hunger drive, since they’d been gathering dust for months. When I showed up at the Austin Food Bloggers Alliance potluck last weekend and saw that someone had beet-en (heeheehee) me to the creation of such a quirky concoction—and it was amazing—I knew I had to give it my own spin. Obviously, I needed another can of garbanzos……which I rinsed and drained and put into my food processor along with about 1 1/2 cups chopped, roasted beets.
The recipe I tasted at the potluck had been made with lemon…but I (of course) had to go my own way* and chose for MY citrus accompaniment…
*Sometimes I feel like I am perpetually standing at “two roads diverged in a yellow wood” if you get my drift.^
^For those of you who weren’t English majors…that’s the Frost poem “The Road Not Taken” with the famous phrase: “I took the one less traveled by, and that has made all the difference.”
…an orange! [It also happened to be what I already had in my kitchen. Sometimes choices are made for us.]
I grated some zest directly into the food processor bowl…I didn’t measure, but if you’re wondering, well, it was this much:
Helpful, I know. [Just teasing…from the looks of it, it was about 2 teaspoons or so.]
I went ahead and added 2 cloves minced garlic (but I did cheat and use the pre-minced kind). The recipe upon which the Lemon Beet Hummus I’d tasted was based called for cumin, but for some reason I couldn’t find the cumin in my spice cabinet. [It was, you will be not at all be surprised to note, right in front, at eye level…as I discovered the following day.] I DID, however, find coriander. So I went with that.
Why not? I use them both in curries…(It made sense in my mind.)
This was incredibly fun to watch coming together in the processor.
There was a huge explosion of pink at first… …and then everything slowly became the same, bright, fuschia.
Only a few moments later…finito! [Fin-beet-o?*]
It’s very interesting really…with the orange flavor it almost tastes like Thanksgiving cranberry sauce or the Cranberry-Orange Relish I love even more…but you know, with no sugar and a whole lot more protein.
Although, now that I’m thinking about it…Cranberry Hummus is obviously going to happen in November.
Make sure you clean up the evidence of your beet-icide pretty quickly, because it might stain. (And you will want to avoid any possibility of questioning by the beet cops.^)
^Get it? ‘Beat’ cops? Cops on their “beat”…beet…OK, I know. That was exceptionally bad.

Beet Hummus

1 1/2 cups roasted beets
1 15 oz. can garbanzo beans, rinsed and drained
2 teaspoons orange zest
2 cloves garlic, minced
1 teaspoon coriander
1/8 tsp. salt

Combine all ingredients in a food processor and process until smooth.