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?*]
*Sorry.
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
(Bee-mmus!)

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.

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{ 10 comments… read them below or add one }

veganaphrodite May 22, 2011 at 12:59 pm

Oh, I have been meaning to make beet hummus for sooo long! This was a good reminder, looks really delicious- and I love the color:)

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Sara May 22, 2011 at 3:52 pm

I have a Robert Frost tattoo. :) Nerdy, yes. But I like it.

Beet Hummus sounds really tasty. I am very hungry right now though so I think anything would sound tasty.

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Maris (In Good Taste) May 22, 2011 at 4:51 pm

I love the idea of beet hummus! The pictures are great!

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Lindsay @ The Lean Green Bean May 22, 2011 at 8:18 pm

not gonna lie, I thought those canned pears were going to make an appearance in your beemus. kinda glad they didn't! or am i?

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Tricia @ Saving room for dessert May 22, 2011 at 9:15 pm

I bought fresh beets at the store this weekend and plan to roast them just like you told us to. I also love the beet salad idea. Have a happy Monday!

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the actor's diet May 22, 2011 at 9:32 pm

genius! i am posting this on my facebook wall as a reminder to use this

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Natalie @ cinnamonbums May 22, 2011 at 9:50 pm

ooo i love this!!!! so smart and i love the color that the beets give the hummus!

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Meri May 22, 2011 at 11:31 pm

Very creative! I like the added spices, I also enjoy improvising with spices and citruses, etc… I'll have to make this for Thanksgiving too!

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atastelife May 23, 2011 at 10:52 am

i just can't get into the beet-mode. i tried.

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Amy May 23, 2011 at 9:28 pm

i saw beet hummus in a restaurant and thought it sounded soo interesting! i didn't try it :( so im so glad you posted this recipe! Ill have to try it!

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