This outrageously delicious Beet & Cashew hummus I cannot take any credit for; I found the recipe on the spectacular and informative food blog http://kelliesfoodtoglow.com/2013/06/18/beetroot-and-cashew-hummus/ by Kellie Anderson. –Go on and check out her blog it’s pretty special, her photos of food will make your mouth water.
Anyway, this hummus is easy to make and way way way better than I expected it to be. I made it slightly different from Kellie’s. Her recipe calls for pomegranate molasses, I used wild flower honey, she uses cinnamon and I used a bit of nutmeg.
I served this before lunch today to my parents, my sister and a few friends and they were all completely blown away by the rich, sweet and nutty flavors, and also by its vibrantly red attractiveness. This dip or hummus or whatever you want to call it, is a total show stopper. (It must be the color red, it does something to people.)
Here is how I did it.
Six medium sized beets
2 tablespoons honey (I used wild flower honey and you can use less honey if you like, I’m a honey freak!
¼ cup roughly chopped cashews
½ teaspoon cumin (or less)
1 clove garlic
I pinch of nutmeg
½ olive oil (plus more if needed) plus a two tablespoons when roasting the beets
Salt to taste
Peel the beets, cut in cubes and toss them with the two tablespoons of olive oil, salt and roast until soft and their color has deepened to a lovely burgundy.
When the beets have cooled off place them in a food processor with the other ingredients and beat the beats (get it? Beat the beets ha ha ha) while adding the olive oil slowly until it becomes a thick, yummy and gorgeous looking red paste. Remove hummus from the food processor and spread on a plate and garnish with cashews and slice scallions. I served this with pita and water biscuits.