Golden Beet Hummus

Today, folks, I baked beets for the first time EVER. Uh, huh, uh, huh.

In the past, I always went the easy route… pre-baked + packaged style, assuming that baking beets BY HAND was such an arduous, unnecessary process. But guess what? They tasted SO SO much better than the packaged ones.

So here I was today with three lone beets sitting in my fridge (they were supposed to be for Thanksgiving… but I was being ~~lazy~~ efficient (They were just going to take way. too. long, ya know?).

But today… that all changed. And I even whipped up some yummy golden beet hummus with them, even though I honestly could have eaten the beets as is… they were truly that good.

Oh, and if you’re like I once was and are thinking… Wait, you made your own hummus? From scratch? Oh no, that’s MUCH too time consuming… Hold on, my fellow mama. This hummus was super simple, took five whole minutes to make and is SO much tastier. I promise you’ll be happier with it and *probably* won’t want to go back to the store-bought kind, unless you misplace your can opener or food processor or something.

Golden Beet Hummus:

Cook time: 40-60 minutes to bake the beets; 5 minutes to make the hummus

Ingredients:

3 uncooked beets (I used golden but feel free to use regular for a deep magenta hue)
1 14 oz. can of garbanzo beans
1 clove minced garlic (or just some garlic powder if you’re being ~~lazy~~ efficient)
1 tbsp. olive oil
2 tbsp. tahini
Salt & pepper to taste
Dried parsley flakes for garnish

Directions:

Cook the beets (don’t unpeel! They will peel easily once baked. Just make sure you wait until they’ve cooled down a bit). In a steam oven, I cooked them at 212° F for about 40 minutes. To bake beets conventionally, our friends at The Kitchn recommend putting them in aluminum foil and baking at 400° F for 50-60 minutes.

Once the beets are cooked and unpeeled, slice and toss in a food processor. Add the garbanzos, garlic, olive oil, tahini, salt and pepper, and pulse until smooth (or whatever consistency you like best… If you’re a chunky hummus fan, I won’t judge).