Folks love beets or hate them, but this hummus is for everyone, no matter which camp you fall in. The color…oh, the color. It sings. And the flavors hum along, vivid with the spice blend of ras el hanout, flowery and spicy and vibrant as the fuschia of the hummus itself. Anything this beautiful is deeply nourishing.
Wash the beets and roast them in a 400° F oven for 1 hour, or until a knife slides easily into the center of the beet. Remove them from the oven and allow to cool. When the beets are cool enough to handle, slip off the skins, and cut each beet into quarters. Place beets, tahini, lemon juice and zest, garlic, and spices and olive oil in a blender, and puree until smooth. Taste and adjust seasonings as desired.Transfer the mixture to a serving bowl. Drizzle a bit of olive oil over the yogurt, and a pinch of salt. Whisk them together, and drop the yogurt mixture on to the beet puree. Mix it just enough to make a luscious swirl. Drizzle more olive oil the top, if desired.Scatter slivered mint leaves or green onions, or flower petals, or other lovely things over the top to serve. Great with pita chips, sliced cucumber, or other crispy, crunchy dippers.
Over to You
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