It’s a quick and easy recipe that comes together in a flash (I used my mini hand blender set and it worked really well – for making smaller quantities of dishes like this, my food processor is too big). Of course, I made 1/2 the quantity as that’s already rather a lot to get through for two people. Luckily Mr Neil brings his lunch to work and he generally has some kind of dip with carrots or crackers and this was the selection for the week. I did, however, put a note in his lunchbag on the first day I sent it saying “Don’t be alarmed, it’s just beets!” because, well, it’s VERY pink! I used canned beets, simply because I was only making a small quantity but I’d be interested to try with roasted fresh ones.
David was right that this was better the day after it was made (and even better a few days on). Would I make it again? Probably for an occasion where it would look pretty on a party table. I might roast the garlic (along with the beets) before I blitz it with the rest of the recipes though to take the edge off a little (for some reason I found this pretty garlicky… might just have been the garlic I used?).
Get the recipe for David Lebovitz’s Beet Hummus on p 58 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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