Beet Hummus - Christiann Koepke

Beet hummus has to be one of the easiest things to make! And beautiful, is it not? I love that it’s a two step process : 1) roast the beets 2) puree ingredients in blender . Amazing, right? And so very impressive for your next gathering or the next time you need to bring something to a party! It’s super healthy for you too- beets are high in immune-boosting vitamin C and B, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and much more. I hope you can make this soon and if you do, let me know what you think!

Really excited to announce my upcoming Food Styling & Photography Retreat co hosted with my sweet friend and beautifully talented Valentina of Hortus Cuisine coming up this October 28-31 in upstate New York!

Autumn Harvest Retreat event link

We’ll be nestling into a beautiful home on 225 acres next to a private lake, baking and shooting all weekend, finishing off our creative days with mulled wine and warm dinners. This Autumn Harvest Retreat will center around fall baking, spices and all things cozy and warm and certainly is not one to miss. I mean, visiting upstate New York in the fall alone is reason to visit! Just think, you can make an adventure out of it- fly in a few days early, see the sites, eat some amazing food, get your camera out and shoot your way through the city before heading upstate for a weekend away!

You can pay in advance or email me to arrange a payment plan. Don’t wait to join us though, we only have a few spots left due to the intimate nature of the event. Any questions, email [email protected] !

Beet Hummus

Serves 8 – 10

6 small roasted red beats
1 1/2 cans garbanzo beans
1/2 t. salt
2 T. sesame seeds
1 t. fennel fronds
1/4 c. + 2 T. olive oil
2-3 T. filtered water
2 t. lemon zest
1 1/2 T. lemon juice, freshly squeezed
4 garlic cloves
1/4 t. coriander or 5 drops coriander essential oil

Directions

Preheat oven to 400 degrees. Prepare beets for roasting by rinsing, peeling, and then slicing into quarters. Place parchment paper in baking pan and then add beets. Drizzle lightly with olive oil and sprinkle with salt. Bake in oven for up to 1 hour or until beets are soft when you insert a fork and they’re soft.

Using a high powered blender or food processor, add roasted beets and all remaining ingredients, reserving 1/2 can of the beans (only puree the 1st full can at the start.

Puree mixture until smooth, for up to 60 seconds depending on your appliance. Finish hummus by adding reserved 1/2 can of beans and pulse until the desired consistency is reached.

Serve with crackers or chips, storing the remainder in the fridge for up to 10 days.