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Fresh Appetizer: Wine Paired with Roasted Beet Hummus and Honey Ricotta Dip


  • Author: Jillian Guyette

Ingredients

Scale

ROASTED BEET HUMMUS WITH SEEDS

  • 1 bunch beets (about 45 (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

ROASTED BEET HUMMUS WITH SEEDS

  1. Preheat oven to 400°.
  2. Toss beets with 1 tbs olive oil and season with salt and pepper.
  3. Wrap individual beets in aluminum foil and roast on a baking sheet for 1 hour.
  4. Remove beets from oven and let cool, about 30 minutes.
  5. When cooled, remove skin from beets and roughly chop into a 2’’ dice.
  6. In a food processor, combine diced beets, tahini, and juice of 1 lemon.
  7. When beets are broken down and combined with tahini and lemon juice add garbanzo beans, garlic cloves and additional 1/4 cup olive oil.
  8. Process until smooth and season with salt and pepper.
  9. Top with toasted seeds to serve. (recipe below)

TOASTED SEED TOPPING

  1. Mix all seeds together in a small bowl.
  2. Drizzle olive oil in a small pan over low-medium heat, add seeds and toast lightly. About 3-5 minutes.
  3. Cool to room temp before topping hummus.

HONEY RICOTTA DIP WITH BLACK SEA SALT

  1. In a small nonreactive bowl, whisk together ricotta, honey, and olive oil.
  2. Season to taste with salt and pepper.
  3. To serve, top with black sea salt.
  • Category: Appetizer
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