Most people have used beets in salads, soups, or casseroles, but we bet you haven’t tried them in the ultimate snack dip - hummus!
Beets have been around for a very long time and in all parts of the world. Ancient Assyrian texts reveal that beets grew in the legendary Hanging Gardens of Babylon in 800 BC. Ancient Greeks used beets to treat various ailments, such as headaches, constipation, toothaches, wounds, and skin problems. While the Greeks used beets for medicine, the ancient Romans were the first to cultivate them as a food source. Victorian-era women washed their hair with beet juice to give it a reddish glow, and beets have long been used as a natural food coloring. (https://www.factretriever.com/beet-facts).
In addition to their cosmetic and medicinal properties, beets boast an impressive nutritional profile. They are loaded with vitamins and minerals like folate, manganese, and copper, which aid growth and development, heart health, bone formation, and brain function. Yet they are still low in calories and fat. Beets are also high in both soluble and insoluble fiber. Insoluble fiber helps the intestinal tract run smoothly, and soluble fiber keeps blood sugar and blood cholesterol levels on track (Colorado State Extension).
The unique crimson-red color of red beet is primarily due to betalain pigments, and this recipe will give our hummus a beautiful, deep pink color. Betalains are antioxidants and anti-inflammatory agents found in higher levels in beets than other plant foods.
Fresh beets are generally available in Colorado from early July through September. As root vegetables, they keep very well in dark, cool storage for up to three months. When selecting beets, look for smaller ones, which tend to be sweeter and more tender. Beet greens should look fresh and have a bright, deep green color.
Want something really fresh? Try your hummus as a salad with greens grown year-round, courtesy of Colorado Proud member Altius Urban Farms in Denver.
Each month, the Colorado Department of Agriculture features a different ag product to highlight the variety and quality of products grown and raised in the state. For April, Chef Jason Morse of 5280 Culinary brings us a fresh take on hummus using beets as the main ingredient. Garnish with carrots, cucumbers, peppers and pita chips for extra color and flavor!
Chef Jason says, “This is next level hummus for sure. We take those amazing Colorado beets and add them into our family’s secret recipe hummus to create this now not so secret creation. Grab some veggies and crackers and dig in. Happy Cooking!”
Colorado Beet Hummus
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: Serves 4-6 people
Prep time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 cup of red beets, roasted, peeled and diced
1 15 oz can of garbanzo beans, drained (or cook your own)
½ cup tahini, roasted
1/3 cup lemon juice, fresh with no seeds
3 tbsp of garlic puree or 6 medium cloves
½ cup extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste
Ground cumin to taste
Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Cooking Instructions:
Add the following items to the bowl of a food processor, making sure not to overfill it: beets, garbanzo beans, tahini, lemon juice, garlic puree.
Process on medium until fully incorporated and chopped fine.
Carefully drizzle in the oil while pulsing the processor and mix until combined.
Using a spoon, taste the hummus and season as desired with salt, pepper and cumin.
Mix ingredients in the processor after each adjustment in seasoning.
Once done, unplug the processor and remove all hummus with a rubber spatula.
Serve with carrot, cucumbers, peppers sticks and pita chips.
Devour!
If you are of legal drinking age and would like to add a wine with your meal, the Colorado Wine Board suggests the Infinite Monkey Theorem red can four packs. This canned wine is a Cab Sauv Syrah blend that is both deeply rich and freshly delightful. The palate bursts with cherries, blackberries and currants with hints of cinnamon toast on the finish. Drink anytime & anywhere. For a non-alcoholic option, check out Happy Leaf Kombucha based in Boulder!
Visit ColoradoProud.org for more ideas and a complete list of recipes.
