My beet hummus recipe has been such a hit over the years, I decided to give it a new twist. I present to you Beet Hummus with Cilantro and Feta. This version is a bit bolder than the original, with more garlic, for example. But I do love them both. I think you will too.
Wash and trim your 2 red beets and wrap them in foil. Roast them for about an hour at 375 degrees until they are very tender. FACT: Did you know that beets were considered an aphrodisiac by the ancient Romans? And they were on to something. Because of their nitrates, these tasty little gems can increase blood flow… all the way down there. Also, they contain high amounts of boron, which is directly related to human sex hormone production. Sounds like the only thing this hummus recipe is missing is some Barry White.
Don’t toss those greens! They are not only delicious but at one time, they were the preferred portion of the plant. Just cook them up as you would spinach or Swiss chard. I saute them with garlic and olive oil.
In a small fry pan, add 2 tablespoons of sesame seeds and cook them over a medium-high heat for about 5 minutes until toasted. Toss the seeds frequently to prevent them from burning. As they cook, they will release their natural oils and begin to stick together more, so have a spatula ready.
When the red beets are fully cooked (you can tell by poking them with a knife), remove them from the oven and let cool. Then peel and cube them.
Add the following ingredients to your food processor: 2 cups cooked chickpeas, 3 cloves garlic, the toasted sesame seeds, the roasted beets, 1/3 cup olive oil and 3/4 teaspoon salt. Puree.
Add 1/2 of the juice of 1 lemon to the mixture and puree it. Add more lemon juice as needed. FACT: What’s in a name? Well, in 1908, USDA employee Frank Nicholas Meyer brought a little fruit back from China that looked like an orange-yellow lemon but tasted much sweeter. Many believe the fruit is a cross between a lemon and a mandarin orange.
Fold in the chopped cilantro and feta and serve.