Beet and Goat Cheese Hummus

Beet and goat cheese hummusBeets are kind of scary, no? Have you ever cut up a beet before? It’s like a murder scene in your kitchen sink. Madness!

Plus I always thought beets where one of those weird foods that only the internet obsesses over—and only the food-crazed parts of the internet. I thought I was above all that. But of course, I’m not. I finally tried beets this year and OMG! I lovez them. (That z was intentional, just for the record.)Unique hummus flavorsI’ve been trying out different hummus recipes lately. I’m a bit obsessed. So I decided to try adding my found love: ze beetz. And goat cheese. I like how the sharp deliciousness of goat cheese goes with the earthiness of beets.

Earthy is a fancy way of saying that beets kind of taste like dirt. In a good way. Seriously.Ingredients to make hummusBeet and Goat Cheese Hummus

1 large beet
1 can chickpeas
2 lemons
1/4 cup tahini paste
1 teaspoon salt
4 oz. crumbled goat cheese
1/4 cup olive oil

First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running drizzle in the olive oil. Blend until smooth.

*I like to remove the skins of the chickpeas to create a smoother texture hummus. Totally optional. You do you’re thing.Beet hummusCrumble a little more goat cheese on top for a pretty presentation. Enjoy these weird-o flavors guys! xo. Emma

P.S. Want more hummus recipes? Check out Sun-Dried Tomato and Ginger + Cilantro.

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