Beet Hummus with Bleu Cheese and Pecans

Beet Hummus

I’ve been experimenting with some different hummus recipes lately. So far, this one has been my favorite. The color is gorgeous and the beet flavor is subtle. The addition of the bleu cheese and pecans brings this hummus to a new level. I think goat cheese instead of bleu cheese would rock too. I adapted this recipe from one I found in the April 2015 issue of Cooking Light.

Beet Hummus with Bleu Cheese and Pecans

1 beet, peeled and chopped
1 15.5 ounce can chickpeas, drained
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon kosher salt
bleu cheese
pecans pieces

Place the chopped beet in a small saucepan and cover with water. Bring to a boil and cook until the beet is very tender, about 20 minutes. Remove from heat and let cool. Save the water the beet cooked in to add to the hummus.

In a food processor, add the chickpeas, olive oil, garlic, kosher salt, and cooked beet. Add about 3 tablespoons of the water the beets cooked in and process, stopping to scrape down the sides from time to time, until smooth. This may take up to 5 minutes. Spread beet hummus in the serving dish and top with crumbled bleu cheese and pecans.

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