I love the color of beets. The deep burgundy color matches its deep rich flavor. Roasting the beets brings out their natural sweetness.
Beets are available all year round here in Israel. They are extremely versatile and can be eaten raw, boiled or roasted in salads, soups and now spreads.
This dip is so easy to prepare and tastes and looks great. It is the perfect appetizer!
Ingredients:
Great Olive Oil means Great Flavor
- 2 beets peeled and cut into quarters
- ¼ cup Galilee Green Olive Oil – plus more for drizzling
- 1 zucchini peeled and cut into chunks
- 2 tablespoons techina
- Juice of ½ a lemon
- Salt, garlic powder and ground cumin to taste
- Crackers or Veggie sticks – carrots, cucumbers, red pepper and any others
Directions:
- Preheat the oven to 400F /200C
- Place the beet quarters on a baking sheet and drizzle with a little olive oil and season with salt
- Bake until the beets are fork tender, approximately 30-40 minutes
- Remove from the oven and set aside to cool for about 10 minutes
- Combine the roasted beets, chopped zucchini, techina, lemon juice, and olive oil and process using a food processor or a hand blender with a tall narrow container
- Blend until smooth and season with salt and other spices to taste
- Serve with veggie sticks and enjoy!
Who says you need chickpeas to make hummus? Serve this beautiful dip with a variety of vegetable sticks and your family and guests will be amazed.
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