Beet Hummus - Sandwich Spread
Roast the beets, blast them in a food processor with a few pantry ingredients, and voila! A nutritional powerhouse hummus/sandwich spread.
Ingredients
For The Roasted Beets
- 2 1/2 c roughly chopped raw beets
- 4 whole cloves garlic
- 1 - 2 T olive oil
- salt and pepper to taste
For The Hummus - Sandwich Spread
- 2/3 c raw, plain, unsalted cashews
- 1/3 c fresh lemon juice (1 - 2 lemons)
- 1 tsp Kosher salt
- 5 grinds of a pepper mill, or to taste
- 1/3 c olive oil
- All the roasted beets and garlic
Instructions
For the Roasted Beets
- Preheat the oven to 350 and cover a baking sheet with tinfoil or parchment paper.
- Roughly chop several beets, enough to equal 2 1/2 cups.
- Coat everything with olive oil, salt, and pepper to taste and roast 30 - 40 minutes or until the beets are fork-tender.
For the Hummus - Sandwich Spread
- While the oven is preheating, measure 2/3 cup raw, plain, unsalted cashews and cover them with about 2 cups water to soak.
- When the beets are done roasting, and cool enough to touch, put them in the food processor along with the roasted garlic.
- Drain the cashews and add the cashews, salt, pepper, and lemon juice to the food processor and blast.
- With the food processor running, add the olive oil through the tube feeder on the top. Blast until you like the texture. If your food processor is old, it may take a while.
Notes
Beets will stain your hands and countertops. Be prepared to wipe/wash things often. Don't wear your favorite Summer Whites while working with beets. You don't need to peel small beets - the skins add nutrition and fiber. However, if your beets are big and gnarly with thick skins, you'll probably want to peel them before roasting. Soaking the cashews plumps them up which makes them softer and easier to blast in the food processor which contributes to the smooth, creamy texture of the end product.