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Rosey Roasted Beet Hummus
Rustic, rich, roasted and brilliantly red, this delicious rosemary roasted beet dip makes a statement to taste buds as well as on the table. Featuring fresh, aromatic herbs, hearty Chickpeas and a cool dollop of sour cream with crunchy seasoned Chickpeas.
- Prep Time
30 Mins
- Serves
13.5 cups
INGREDIENTS
Rosey Roasted Beet Hummus
- 13.5 cups Bush's Best® Garbanzo Beans, Drained, Rinsed
- 1 cup Lemon Juice
- 9 Garlic Cloves, Fresh
- 0.5 cup Tahini Paste
- 1 cup Extra Virgin Olive Oil
- 4.5 tsp Kosher Salt
- 1 Recipe Rosemary Roasted Beets
Rosemary Roasted Beets
- 9 Red Beets, Peeled, Quartered
- 9 Tbsp Olive Oil
- 3 Tbsp Rosemary, Fresh (minced)
- 3 Tbsp Thyme, Fresh (minced)
- 2.25 tsp Kosher Salt
Herby Chickpea Crumble (Topping)
- 1.5 cups Crunchy Fried Chickpeas, Salted
- 6 Tbsp Parsley Leaves, Fresh (dried overnight)
- 6 Tbsp Lemon Zest, Fresh
- Kosher Salt (To taste)
- .5 tsp Ground Black Pepper
- 2 tsp Cream of Tartar
Garnish & Dippers
- 1.25 cups Sour Cream (Garnish)
- 1.25 lb. Belgium Endive, Fresh, Peeled, Leaves
- 1.25 lb. Baby Red Radish, Fresh, Halved
- 54 pieces Grilled Italian Bread, Sliced .5-inch Thick
INGREDIENTS
Rosey Roasted Beet Hummus
- 13.5 cups Bush's Best® Garbanzo Beans, Drained, Rinsed
- 1 cup Lemon Juice
- 9 Garlic Cloves, Fresh
- 0.5 cup Tahini Paste
- 1 cup Extra Virgin Olive Oil
- 4.5 tsp Kosher Salt
- 1 Recipe Rosemary Roasted Beets
Rosemary Roasted Beets
- 9 Red Beets, Peeled, Quartered
- 9 Tbsp Olive Oil
- 3 Tbsp Rosemary, Fresh (minced)
- 3 Tbsp Thyme, Fresh (minced)
- 2.25 tsp Kosher Salt
Herby Chickpea Crumble (Topping)
- 1.5 cups Crunchy Fried Chickpeas, Salted
- 6 Tbsp Parsley Leaves, Fresh (dried overnight)
- 6 Tbsp Lemon Zest, Fresh
- Kosher Salt (To taste)
- .5 tsp Ground Black Pepper
- 2 tsp Cream of Tartar
Garnish & Dippers
- 1.25 cups Sour Cream (Garnish)
- 1.25 lb. Belgium Endive, Fresh, Peeled, Leaves
- 1.25 lb. Baby Red Radish, Fresh, Halved
- 54 pieces Grilled Italian Bread, Sliced .5-inch Thick
DIRECTIONS
- ROSEMARY ROASTED BEETS: Preheat oven to 400˚F. Mix all ingredients in a large bowl until beets are thoroughly coated.
- Tightly wrap the beets in aluminum foil. Place foil-wrapped beets on a parchment lined sheet pan and bake for 30 minutes or until beets are fork tender.
- Remove beets from foil, transfer to a storage container and refrigerate until ready to use.
- HUMMUS: Combine all ingredients except olive oil in the base a food processor. For larger yield recipe, divide ingredients into batches.
- Using the high-speed setting, slowly stream in olive oil. Blend for 1 minute. Stop to scrape the sides of the blender with a rubber spatula. Blend for another minute or until hummus is smooth and creamy.
- Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- HERBY CHICKPEA CRUMBLE: Combine all ingredients in a mixing bowl. Massage parsley and seasonings into the crushed chickpeas until the parsley flakes and the chickpeas are well coated. Cover and reserve at room temperature.
- For one platter, spread 1.5 cups of Rosey Roasted Beet Hummus onto a shallow dish. Spoon 2 Tbsp sour cream over the top. Garnish with 2 Tbsp of herby chickpea crumble. Arrange around the hummus 2 oz. of Belgium endive, 2 oz. baby radishes, and 6 slices of grilled Italian bread.
