I had some leftover beets that I need to use up, and I wasn’t in the mood to use them in a smoothie. Also, I had been deciding what I should make for lunch this week. I didn’t feel like making traditional hummus again, and I wanted to change things up. That’s when the idea hit me! Why not create a hummus-like spread out of beets? I remember growing up my mom would sometimes make a beet salad sandwich (like an egg salad sandwich), so this was definitely an homage of sorts to that.
It turned out to be a great dip/spread, and tasted delicious! And look at the colour! The earthiness of the beets combined with the basil and other hummus ingredients was a great flavour combination. Definitely suggest making this to change up your routine spreads 😀
- 2 beets
- 1 tbsp olive oil
- 1/4 onion, sliced
- 2 garlic cloves, sliced
- bunch of basil leaves (~7-8 leaves)
- 1/2 tsp ground cumin
- 1/4-1/2 tsp chilli powder
- 1 tbsp tahini
- juice of 1/4 lemon
- pinch of salt
Preheat the oven to 400 degrees F. Scrub the beets and place in a sheet of foil paper. Use 1/2 tbsp of the olive oil to drizzle, coating the beets. Wrap them tightly in the foil, and place in oven. Let roast until fork tender (~45-60 minutes depending on oven, just make sure you check!).
Once done, let cool. Meanwhile, heat a small frying pan with the rest of the olive oil, and add the onion and garlic. Sautee until onions have begun to caramelize.
Add the onions, garlic, beets, as well as the tahini, lemon juice, basil, cumin, and chilli powder to your food processor, and let it process until smooth. Enjoy in a sandwich or as a dip!