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Author Notes: My uncle tends a wonderful organic garden and left me with a pile of beets. As the hummus king of the family, I decided to try beets with hummus for my grandma's 90th birthday party. Our family has strong Mediterranean roots and I knew they would be skeptical, but the creamy sweet and spicy dip was impossibly delicious hard to resist. Just a beautiful,easy and economic dip! —salem
- 15 ounces Chick Peas, in can with water
- 1 pound Beets
- 1 tablespoon Honey
- 1/2 cup Extra Virgin Olive Oil
- 1 Lemon, juiced with Zest
- 1 piece Garlic, rough chop
- 2 ounces Queso Fresco, crumbled
- 2 ounces Aged Sharp Cheddar, crumbled
- 1 handful Basil, chiffinade
- 2 pieces Green Onion, sliced thin
- 1 piece Serrano Pepper, sliced with seeds
- 1/4 cup White Vinegar
- Sea Salt & Pepper
- Preheat oven to 400 degrees. Trim stems off beets. Place on sheet of aluminum foil. Pour generous amount of olive oil and wrap. Then wrap tightly with a second sheet of foil. Bake for 45-60 minutes, until beets are fork tender. Remove from oven, unwrap and let cool. Peel skins off beets.
- Bring chick peas to a simmer for 8 minutes. Remove from heat, cover to keep warm. Reserve water from pot.
- Add Tahini, Garlic, Vinegar, Lemon Juice with Zest, Serrano Pepper, Honey and Beets to food processor. Process for 1 minute. Add chick peas and half of the reserved water. Process for 1 more minute. Drizzle half of the olive oil as you go. You are looking for a sour cream smoothness and texture. It should not look too grainy or chunky. Don't be afraid to let the processor or blender run for 2 minutes. Add more water as necessary. Taste and add Salt and Pepper. Season to your liking.
- Pour hummus on to a shallow plate. Top with both cheeses, basil and onion. Drizzle with Olive Oil.
- Great with toasted pita bread or tortilla chips.
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