Recipes

Cooking Times

Ready in: 1 hour & 45 minutes
Prep time: 25 minutes
Cook time: 80 minutes

Ingredients

• 1 large Cal-Organic Farms gold beet
• 2 tbsp. extra virgin olive oil, plus more for drizzling
• 15 oz. can organic garbanzo beans, rinsed and drained
• 1/2 cup tahini
• 1 large lemon
• 2 cloves garlic, grated on a microplane zester
• 1 1/2 tsp. kosher salt
• 1 tsp. cumin
• 1 1/2 tsp. turmeric, plus more for sprinkling
• 2-4 tsp. cold water
• Sesame seeds, for sprinkling
• Cal-Organic Farms dill
• Rainbow Carrot Chips
• Cal-Organic Farms Easter egg radishes
• Cal-Organic Farms fennel
• Cal-Organic Farms green beans

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove stem from beet and scrub root clean. Place the beet in foil and drizzle with 1 tbsp. extra virgin olive oil. Tightly wrap and then place on a small sheet tray for easy handling. Roast for 75-80 minutes or until easily pierced with a knife. Remove and let cool slightly.
3. While the beet cools, start removing the outer shell from the garbanzo beans by pinching the bean between your forefinger and thumb. Discard the shells and place the beans into a bowl.
4. Once the beet is cool enough to handle, peel off the skin and cut into medium chunks. Add to a large food processor or high-powered blender.
5. Pour the shelled beans into the food processor or blender along with the tahini, lemon juice, garlic, 1 tbsp. extra virgin olive oil, salt, cumin and turmeric. Blend until a chunky paste forms, starting and stopping the machine as needed to push down the mixture. Add 2 tbsp. of water and blend on high until smooth and creamy. Hummus should be loose but not runny. If it looks too thick, add 1 tbsp. of water at a time until desired consistency.
6. To serve, scoop the hummus into a shallow bowl and drizzle with extra virgin olive oil and a sprinkle of sesame seeds, dill fronds and turmeric. Serve with Cal-Organic rainbow carrot chips, sliced radishes, sliced fennel and green beans.

Recipe provided by Chef Megan Mitchell.