In Our Spring 2019 Issue
LETTER FROM THE PUBLISHER
Back in 2015, after several years out of print, edible Nutmeg relaunched. It was an exciting opportunity for me to help strengthen connections within and highlight the bes...
This tasty alternative to traditional hummus is rich with seasonal vegetables.
Ingredients
SERVINGS: 6 Serving(s)
Hummus
- 2 large beets
- Juice of 1 lime
- 1 can garbanzo beans (15.5 ounce)
- ¾ cup olive oil
- 3 cloves garlic, peeled and roughly chopped
- 3 tablespoons tahini
- Salt and pepper, to taste
Garnish
- 3 tablespoons pepitas
- 1 teaspoon toasted sesame seeds
- 1 teaspoon poppy seeds
- Cut vegetables and/or crackers for plating
- Microgreens for plating (this version uses a blend of greens from Gilbertie's in Westport)
- Decorative flowers for plating (this version uses violas)
Instructions
Rinse beets to remove any soil, then cut off and discard stem. Cut the beets in half and place in a medium sauce pan or pot with enough water to entirely cover them. Bring the water to a boil and cook for 30 minutes, or until tender.
Once the beets are tender, peel and discard the skins and place the beets into a food processor. Drain can of garbanzo beans and rinse beans in a colander. Add beans to the food processor along with lime juice, olive oil, garlic, and tahini. Pulse and blend until the ingredients combine into a smooth consistency. Add salt and pepper to taste, then blend again until properly mixed.
Plate hummus and top with seeds. Garnish with decorative flowers, micro greens, and cut vegetables or crackers for service
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