Roasted Beet + Balsamic Hummus
Everyone knows it’s not nice to play favorites, but this recipe sits firmly at the top of my 2023 snack roster. Who knew that zooming around my kitchen like a flavor wizard, developing recipes for Alessi Foods, could be so much fun?
I am positively loving our partnership!
Anyway, I won’t write a 17-paragraph introduction to this recipe like every food blogger on the planet. I’m here to serve you, not my SEO ranking. But before you scroll down and hit the grocery store, let me tell you what you can expect from this gorgeous sharing plate.
First things first, you may find yourself tempted to add a pre-cooked beet to your grocery cart as you’re strolling down the refrigerated vegetable aisle. I know from personal experience, because I originally tested this recipe using a pre-cooked beet. Don’t do it. Instead, pick up a fresh red beet and roast it at home for the best, most vibrant results (instructions below).
The rest of this recipe is like sailing a yacht through crystal clear, calm Summer waters. Effortless, stunning and something you’ll want to post on Instagram for all of your friends to gush over. The flavor profile has earthy base notes from the beet followed by a warm, zingy touch of citrus thanks to the blood orange juice and zest. Balsamic reduction adds an unexpected sweetness making the full bite a playful dance of sweet and savory.
One of my friends called this “the goddess of all hummus.” I can’t wait to hear what you proclaim it to be.
Prep time: 10 minutes
Total time: 10 minutes
Serves: 4 as an appetizer
Ingredients
2 small Garlic Cloves
1 can (15oz) Chickpeas, drained with liquid reserved
1 ½ teaspoons Sea Salt
2 ½ tablespoons Fresh Blood Orange Juice
¼ cup Tahini (sesame paste)
1 Roasted Beet, peeled
1 tablespoon Reserved Chickpea Liquid
1 tablespoon Extra Virgin Olive Oil
2 teaspoons Alessi Balsamic Reduction
Toasted pine nuts, blood orange zest and freshly chopped parsley, for garnish
Serve with Alessi sesame breadsticks, Alessi bruschette and assorted veggies of your choice
Directions
Use a food processor or blender fitted with a steel blade to make this recipe. Add garlic cloves and pulse until fine. Drop in the remaining ingredients and process until silky smooth.
Garnish with toasted pine nuts, blood orange zest and freshly chopped parsley.
Enjoy immediately with friends.
*Chef’s note: To roast the beet, preheat the oven to 450 degrees. Rinse and pat dry, drizzle with olive oil, sprinkle with sea salt and wrap in aluminum foil. Bake for 45 minutes, or until fork tender. Let cool and use your fingers or a paper towel to remove the skin.