Magnificent magenta: kitchen alchemy
With almost the last of the autumn sown beets, I experimented with a beet hummus. Or dip if you are a hummus purist and hold that it must be made from chickpea.
A lovely earthy flavor with garlic and chile kick, the dip is made from blended pickled serrano peppers and garlic (now past it’s prime and seriously sprouting) both harvested last year, steamed beets (harvested yesterday) tahini, olive oil, cumin, lemon juice, salt and black pepper.
I’m leaving this a day or so in the fridge to allow the flavors to blend.
Loving the magnificent magenta colour! No problem eating the rainbow in my house this week.