Barbie-Pink Hummus for Your Next Girl’s Night

This delicious, savory hummus is right on time for the Barbie fever going around this summer. I served it at our May Signature Retreat and it was a huge hit. There are many ways to shorten this recipe including blending the roasted beets with store bought plain hummus and using store bought pesto for the topping rather than making your own. As always, salt and pepper liberally to taste.

Ingredients

1 large red beet (or for lighter pink, mix 1 small red with 1 small yellow beet)

Juice of 1/2 a lemon

2 cups drained and rinsed chickpeas

1/3 cup of olive oil

1-2 tablespoons of white miso paste or almond butter

4 cloves of garlic

optional splash of balsamic vinegar

Pesto topping

1 1/2 cups of leafy beet green tops

3 tablespoons of toasted pine nuts or other available nut

3 tablespoons of parmesan or nutritional yeast

2 tablespoons of olive oil

Makes 2 cups of hummus

Instructions

1.Preheat oven to 425º.

2. Peel and thinly slice the beets about 1/4 inch. Toss in olive oil and spread on baking sheet with garlic cloves. Roast for 15 mins, keeping careful watch that the garlic does not burn. Add time at 2 minute increments as needed. Cool.

3. Blend all raw elements in a food processor or blender. Scrape down the sides and add 1/3 cup of water, then add the roasted beets and garlic.

4. Stream in the olive oil, blending until smooth and creamy. Add water, 1 tablespoon at a time to adjust density and salt and pepper as desired.

5. To make the pesto, blend all ingredients and add salt, pepper and chili oil or flakes as desired.

Assembly

Scoop hummus into a bowl or plate. Starting from the center with a spatula or the back of a spoon, slowly rotate the dish while holding the spatula steady, as if you were icing the top of a cake. Once you are satisfied with the ridges formed, drizzle the pesto along the ridges and lightly drag through with a toothpick or butter knife. Enjoy with vegetables, pita chips or in a wrap.