Firstly, I have to clarify that this recipe is not a true hummus. Personally, I don’t really love hummus. I mean, it can be good, but there are a lot of bad ones out there – at restaurants and pre-packaged at stores like Central Market and Whole Foods. Some are too lemony, some are tasteless, and sometimes the hummus is mealy. I prefer a softer, smoother texture that I get from using white beans instead of garbanzos.
So this recipe is actually a white bean dip recipe made with beets. There is no lemon and no tahini and no garbanzos. It’s just sometimes easier to say or write hummus, rather than white bean dip!
I recently made beet ravioli again, and this time I used canned whole beets to see if there was a difference in the beet filling, as compared to using roasted beets. As it turns out, that there wasn’t any difference.
With all of the many different variation of white bean dip I’ve made over the years, I’ve never included beets, and I decided to change that immediately!
For the beet ravioli filling, the cooked beets are finely processed, placed in cheesecloth in a colander over a bowl, and weighted down. This serves two purposes – the juice is collected for a reduction, and the beets dry out to create a denser filling. So keep in mind that these beets have been squeezed “dry.”
So this is what I did today:
White Bean and Beet Dip
1 – 15 ounce can Great Northern white beans
1/4 cup minced cooked beets
2 cloves garlic
1/2 teaspoon of ground cumin
Pinch of salt
Olive oil, about 1/4 cup
Olive oil for drizzling
Valbreso, or other feta cheese, optional
Drain the white beans well in a colander. I give mine a rinse as well.
Place the beans in the jar of a food processor. Add the beets*, garlic, cumin, and salt.
Process, pouring in a little olive oil at a time until the mixture is fairly smooth. Scrape down, and process until the bean dip is smooth.
Serve immediately, with pita triangles or crackers. If desired, drizzle a little olive oil on top of the dip.
A little crumbled feta cheese on top is also tasty!
* You don’t have to squeeze the liquid from cooked beets for this recipe, but you may not need as much olive oil if you don’t. Just add the oil slowly, until the proper consistency is reached.
note: The next time I make this, which I will, I will use 1/3 of a cup of beets, instead of the 1/4 cup I used. The beet flavor is surprisingly a bit subdued. I could used less garlic and cumin, but I really was after that beet, garlic, and cumin flavor combo!