Hummus is an infinitely adaptable dish, for some it is a nod towards ethnic cuisine, for others, a protein packed essential in a meat free diet. I like hummus for its ability to transform with color, from carrot stained orange to pea tinted green. Of all the variations on hummus, beet horseradish hummus is my favorite. It is hard not be captivated by this ruby toned riff on hummus. Try walking by a plate of beet horseradish smeared crackers and not eating them. To make this hummus, I paired walnuts and beets, two complementary flavors evoking earthy tones and fresh spring days, horseradish added the right amount of bite to the otherwise creamy scarlet hummus. Beware, once you make beet horseradish hummus, your view of its' beige sister will forever be skewed.
Yield: serves 4-6 as a spread
- 3 medium sized peeled and cooked beets
- 1/2 cups toasted walnuts
- 2 tablespoons tahini paste
- 2 garlic cloves, crushed
- Juice of 1 lemon
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 cup prepared horseradish
1. Place all ingredients in a blender/food processor, or other pureeing device. Mix in device until mixture forms a thick paste. Scrape down the sides of your pureeing vessel, taste, adjust salt & lemon if needed. If the hummus is thicker then you would like, feel free to add a drizzle of olive oil to loosen the mixture.
2. Serve immediately or refrigerate in a sealed container for up to one week.