Beet Hummus Pesto

Isn't that bright pink color gorgeous?

It tastes gorgeous too.

I guess you can say this is a sort of pesto, but since it has chickpeas in it, it's more of a hummus?

What should you do with this pretty in pink stuff?

I used it with fresh ricotta on toasted bread and a drizzle of honey to make delicious crostini.

I snacked on it during the day with endive spears.

I used it as a vegetable dip for crudite.

I might even try it on pasta.

*a note: it's important to roast the garlic in this recipe. Don't use raw garlic, or it will be very strong, and not in a good way.

Beet Hummus (adapted from Cooking Light):

1 large red beet (or 2 small beets)
1/4 cup toasted walnuts, chopped
3 roasted garlic cloves
1 teaspoon grated lemon zest
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
ground black pepper
1/2 teaspoon kosher salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

I roast a bunch of beets at the beginning of the week (I have so many in my garden), so I have them ready for lunches and recipes all week!

If you don't have your beets ready, then just roast them in a foil packet, drizzled w/ olive oil and kosher salt for 1 hour at 400F.
Peel them when they are cool enough to handle.

Roast a head of garlic beforehand, so you have the cloves ready to go....you can do this when you are roasting the beets!
Same way.....drizzle w/ olive oil and wrap in a foil packet. 400F for about 45 minutes for a whole head of garlic, they will be sweet like candy.

Puree all the ingredients together in a food processor until it makes a nice pink pesto!

Season w/ sea salt & pepper...........

We loved these w/ fresh ricotta and honey on crostini the best.

Enjoy.