-1 medium-sized beet (with its greens still attached)
-1/4 cup water
-1 (15-ounce) can garbanzo beans, drained
-2 garlic cloves, peeled
-3 tablespoons tahini paste
-1 teaspoon ground cumin
-1/2 teaspoon ground coriander
-1/4 cup Sonoma Farm Lemon Infused extra-virgin olive oil
-Salt to taste
1. Preheat the oven to 400 degrees F. Slice off the beet greens and set aside. To a small baking dish, add the beet, along with the 1/4 cup water. Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender when poked with a fork. Transfer the beet to a cutting board to cool; and being sure to reserve the beet juice for later use. Slice off the tops of the beet, peel it and then cube it up.
2. To the jar of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, ground cumin, ground coriander, lemon infused olive oil and a splash of beet juice. Blend until smooth. You may need to add a splash or two of beet water to get it to your desired consistency. Give it a taste test and salt to taste (I added about 1 1/2 teaspoons of salt). Transfer the hummus to a serving bowl.
3. To make the crispy beet green garnish, heat a tablespoon of olive oil in a sauté pan. As the oil is heating up slice your beet greens, discarding the stem. Transfer to a paper towel to drain. Immediately sprinkle with a pinch of ground coriander, ground cumin and salt. Repeat until the remaining beet greens are pan fried. Note: you don’t need to do a lot. I did about 3 hand torn pieces.
4. Break up the fried beet greens into shards and garnish the hummus with them. Or not. I also love this hummus topped with a drizzle of olive oil and a few sprinkles of sumac.
Serves 4-6, as an appetizer