This recipe from reader Vicki Bensinger pairs roasted beets with white beans and our Yagenbori spice. Perfect for a poolside snack or as part of a summer mediterranean dinner. "It was so good I couldn’t stop eating it. I kept telling myself, 'ok, just a little bit more.' I felt like I was getting carried away finding every chance I could to take one more taste. Honestly it was ridiculous!?
Roast the beet. Set aside to cool. Using gloves or two plastic baggies for your hands, peel the skin away from the beet.
In a food processor, add all ingredients EXCEPT for the olive oil.
Puree ingredients until smooth and creamy. If serving immediately, plate. If not, store in a glass container with lid and place into the refrigerator until ready to serve.
Plate: Spread hummus onto a plate. Using the back of a spoon create a swirl into the hummus leaving grooves (like a moat).
Drizzle extra-virgin olive oil into the grooves. Optional: garnish with pine nuts.
