Description

This vibrant roasted beet hummus paired with a creamy honey ricotta dip offers a delightful balance of earthy and sweet flavors, perfect for a cozy appetizer spread that pairs beautifully with Pinot Noir.

Ingredients

Scale

ROASTED BEET HUMMUS WITH SEEDS

1 bunch beets (about 4-5 (stems removed and cleaned))
15 oz can garbanzo beans
juice of 1 lemon
2 cloves garlic (minced)
2 tbs tahini
1/4 cup + 1 tbs olive oil (divided)
salt and pepper

TOASTED SEED TOPPING

1 tsp sunflower seeds
1 tsp flax seeds
1 tbsp pumpkin seeds

HONEY RICOTTA DIP WITH BLACK SEA SALT

1 cup ricotta cheese
1 tbs honey
1 tbs extra virgin olive oil
salt and pepper
black sea salt

EXTRA BITES FOR THE SPREAD

Lentil Crackers
Toasted Baguette with Olive Oil
Cut veggies
Red Currants
Toasted Pumpkin Seeds
Seckel Pears
Pomegranate Seeds

Instructions

Preheat your oven to 400°F (200°C). Toss the cleaned beets with 1 tablespoon of olive oil and season with salt and pepper. Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for about 1 hour, or until they are tender and can be easily pierced with a fork. Allow them to cool slightly before handling.
Once the beets are cool enough to handle, peel off the skins and cut them into chunks.
In a food processor, combine the roasted beets, garbanzo beans, lemon juice, minced garlic, tahini, and the remaining 1/4 cup of olive oil. Blend until smooth and creamy. Season with additional salt and pepper to taste.
Transfer the beet hummus to a serving bowl and garnish with assorted seeds for added texture and flavor.
For the honey ricotta dip, mix the ricotta cheese with honey in a small bowl until well combined. Season with black salt to taste.
Serve the roasted beet hummus and honey ricotta dip with your choice of crackers, bread, or vegetable sticks. Pair with a glass of Pinot Noir for an enhanced flavor experience.

Notes

For a smoother hummus, blend longer or add a bit more olive oil. The beet hummus can be stored in an airtight container in the refrigerator for up to 3 days. The honey ricotta dip is best served fresh. Experiment with different seeds for garnish to add variety and texture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer
Cuisine: Mediterranean

Nutrition

Serving Size: 1/2 cup hummus and 1/4 cup ricotta dip
Calories: 250
Sugar: 7
Sodium: 300
Fat: 12
Carbohydrates: 30
Fiber: 6
Protein: 8
Cholesterol: 15