Beet Hummus
I first made Beet Hummus for Kristen and BJ Walker's wedding on Labor Day weekend in 2018. It was a special request of the bride and I loved the bright pop of color on the platter of vegetables. (I actually loved their entire wedding menu so I'm sharing it at the end of this post and will eventually get all of the recipes from it up on my blog.)
I've made it again numerous times but most recently for a party I did in Palo Alto last month. Basically it is just my regular lemon hummus with roasted red beets added. Here is the thing. I always oven roast my beets because I love the way they taste. I was trying to help a friend with a shortcut for the hummus and wondered if pickled beets would work as a quick substitute instead of the roasted beets. It DID NOT WORK AT ALL. It was the most dreadful dreary muddy color instead of the vibrant bright pink. So be sure to oven roast fresh beets for this recipe. (I should do a side by side of both photos but the I dislike the second one so much I never want to see it again!)
You can make a recipes that calls for all beets but I absolutely love the taste of garbanzo beans in my hummus that I prefer a combo of both.
BEET HUMMUS
Makes 2 cups
2 garlic cloves
1 teaspoon Kosher salt
2 15.5 ounce cans Garbanzo Beans from Trader Joe's, drained
3/4 cup lemon juice (from the juice of 4 lemons)
3 tablespoons tahini
1/4 cup peeled, oven roasted beets, you can add more if you'd like a brighter color
2 tablespoons olive oil
1 tablespoon water, only if it needs it for a smoother consistency.
In a food processor whirl around the garlic cloves and salt together until it is minced.
Add the garbanzo beans, lemon juice, tahini, Kosher Salt, oven roasted beets and olive oil.
Process until smooth and until well combined.
If you need more liquid for smoother hummus add 1 tablespoon water.
And here is kitchen copy of Kristin and BJ's wedding menu. I'll put links where I can and will include a few photos at the end.
KRISTIN KELLY & BJ WALKER
Santa Barbara Historical Museum
SEPTEMBER 1, 2018
Hors d’oeuvres- Stationed
RAW BAR
MORRO BAY PACIFIC GOLD OYSTERS
PACIFIC WHITE PRAWNS, DUNGENESS & SNOW CRAB
CUCUMBER & TRADITIONAL MIGNONETTE, HOT SAUCE, FRESH HORSERADISH
CITRUS SAUCE, LEMONS
SANTA BARBARA FARMER’S MARKET CRUDITÉ STATION
SALSA VERDE, LEMON HUMMUS, BEET HUMMUS, BUTTERMILK RANCH
PITA BREAD
Hors d’oeuvres- Tray Passed
BRUSCHETTA MEDLEY
HEIRLOOM TOMATO, ROASTED GRAPE & GOAT CHEESE, MUSHROOM PARMESAN
CITRUS CEVICHE on MINI TOSTADAS
OPTIONAL HOT SAUCE
Family Style Dinner
First Course
GAZPACHO with avocado on top
HEIRLOOM TOMATOES, FINLEY FARM PEPPERS
Second Course- Family Style Salads
WATERMELON WITH FRENCH FETA & MINT
HONEY LIME DRIZZLE
ARUGULA, BEET, FARRO & PISTACHIO SALAD
PARMESAN & LEMON VINIAGRETTE
Second Course- Family Style Salads
OAK GRILLED BEEF TENDERLOIN
CHIMICHURRI SAUCE
WHOLE BRANZINO WITH GRILLED LEMONS
GRILLED VEGETABLES
SWEET PEPPERS, SQUASH, ZUCCHINI, MUSHROOMS, CARROTS, CHERRY TOMATOES
PURPLE, PINK AND GOLDEN FINGERLING POTATOES
OLIVE OIL & FINE HERBS
WHOLE WHEAT AND WHITE EPI-BAGUETTES
Can be incorporated into centerpieces
Do they prefer Olive Oil or Butter or Both with the bread?
Dessert
MINI BLACKBERRY, BLUEBERRY, RASPBERRY AND PECAN PIES
MINI HAND PIES FOR TRAY PASSING
WHIPPED CREAM
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