Ho-hum hummus gets a makeover when roasted beets are blended into the mix. Serve with pita bread, pita chips, or Classy Crudités for dipping.
In the Basket:
Pita chips or pita bread
Squeeze bottle of olive oil
1 medium red beet, top trimmed, scrubbed
1 3/4 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
3 tablespoons tahini
Juice of 1 large lemon
2 tablespoons water
1 large garlic clove, smashed
1 teaspoon fine sea salt
Extra-virgin olive oil
Chopped fresh flat-leaf parsley
1. Preheat the oven to 375°F. Wrap the beet in aluminum foil and place it in the oven in a small baking dish. Roast until very tender when pierced with a fork, about 1 hour. Unwrap the foil and set the beet aside to cool. Once cool enough to handle, peel and coarsely chop.
2. Put the beets, chickpeas, tahini, lemon juice, water, garlic, and salt in a food processor and purée until smooth, 2 to 3 minutes. Taste and adjust the seasoning.
3. Transfer the hummus to a container for transport, cover, and refrigerate until the picnic, or for up to 1 week. For extra pizzazz, just before serving, drizzle the hummus with oil and sprinkle with parsley.
Excerpted from The Picnic by Marnie Hanel, Andrea Slonecker, and Jen Stevenson (Artisan Books). Copyright (c) 2015. Illustrations by Emily Isabella
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