Beet Hummus with Crudité and Crisps For Sharing

Beet Hummus with Crudité and Crisps For Sharing

Beet hummus:

1-pound red beets

olive oil for roasting

kosher salt

½ cup neutral oil like canola or grapeseed

½ cup olive oil

2 shallots, quartered

3 garlic cloves

6 ounces of your favorite tahini

For garnish:

good quality olive oil, for drizzling

everything bagel spice

For serving:

fresh pita bread, cut in quarters

you favorite raw or poached vegetables for dipping (we love carrots, celery, endive leaves, radishes, snap peas and romaine hearts)

Note: Store your tahini upside down in the cabinet and shake periodically to help loose the paste that builds up at the bottom of the jar.

Preheat your oven to 375˚F. Rinse and dry the beets. Place the beets on a sheet of aluminum foil, drizzle with olive oil and sea salt. Close the foil around the beets forming a pouch. Place on a baking sheet and bake until tender to a knife tip, about 35-60 minutes, depending on the size of your beets. Remove and let cool enough to handle.

While the beets cook, combine the ½ cup neutral oil, ½ cup olive oil, shallots and garlic cloves in a small pot. Cook over low heat very soft, the garlic cloves should smash easily between your fingers and the shallots should be translucent and tender. Remove from heat and set aside. (Reserve any confit oil to use later!)

Once the beets are cool enough to handle (but still warm) peel them and cut into chunks. Place beets, 2 shallots and a couple confit garlic cloves in the bowl of the food processor. Pulse to combine. Add tahini, run the food processor until the mixture is smooth and light pink. Taste for seasoning and salt as desired. Make sure to save any extra confit garlic and shallot for your next recipe.

Transfer the beet hummus to your serving vessel and use the back of a spoon to create smooth swoops in the hummus. Top with a generous drizzle of olive oil and everything bagel seasoning. Serve with your favorite crudité, crisps or chips.