Roasted Red Beet Hummus
Submitted by Nycole Promo
About the cook: For 16 years food has been my passion. My life. My everything. When i feel lost, the kitchen is always a place i feel at home. Ive always been an artist. When i discovered food as a form of art, my possibilities became endless. I now work at two of the finest restaurants in the county and love my life in the kitchen more than I ever have. I look forward to continuing to grow as a chef for many years to come.
About the dish: A unique, beautiful, and earthy twist on the oh so delicious classic hummus.
National Origin: America
Estimated Time: Over 2 Hours
For the hummus:
1/2 lb of fresh red beets
2 cups white wine
2 cups water
10 sprigs fresh thyme
6 Tbl salt
2 Cups of chick peas
1 tsp white pepper
1/2 cup honey
4 cloves garlic
1/4 lb of goat cheese
Fresh herbs (chives, parsley, tarragon recommended)
1/3 cup chopped toasted walnuts
Place beets in baking pan. Add white wine, water, fresh thyme, and 4 of the 6 Tbls of salt. Roast on 400 cover with foil until beets are tender. Allow to cool. Cut the ends off the beets and peel the skin.
Add beets to a food processor along with chick peas, honey, garlic, pepper, and remaining salt. Process until smooth.
For the topping, mix goat cheese with fresh herb mix until fully incorporated. This can be crumbled on the top of the hummus as garnish as well as toasted chopped walnuts.
Reccomended with pita or naan bread.