Un-Beet-able Hummus
| Serves | 12 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
Executive Chef Mark Augustine
Minneapolis Public Schools
Farm-to-school sourcing is the backbone of the menu in this 35,000-student urban school district. Executive Chef Mark Augustine contracts with farmers in Minnesota and Wisconsin to purchase seasonal vegetables and incorporates them into made-from-scratch meals, including snacks. He also works with local chefs, inviting them to contribute and demo recipes. This hummus was inspired by Wise Acre Eatery, a member of Augustine’s True Food Chef Council.
Ingredients
1 cup peeled, diced beets
3 cups cooked or canned garbanzo beans
1/2 cup olive oil
1/2 cup tahini
1/2 cup lemon juice
1/4 cup chopped garlic
1 tbsp. ground cumin
1/2 cup water, or more to taste
Salt and ground white pepper
Cut-up raw vegetables and pita chips for dipping
Steps
1. In saucepan, combine beets with enough water to cover; bring to a boil. Cook at a slow boil until tender, about 20 minutes. Drain and rinse with cool water.
2. In food processor, combine cooked beets, beans, olive oil, tahini, lemon juice, garlic and cumin; puree until smooth, adding water as needed. Season to taste with salt and pepper.
3. To serve, scoop hummus into bowl; pour a tablespoon of olive oil on top and garnish with a few garbanzo beans and diced beets.