Source: Mari Takahashi, Nombe

This recipe was demonstrated for CUESA's Market to Table program on June 16, 2012.

Beet Hummus

Serves 4

INGREDIENTS

½ pound red beets
¼ cup tahini
¼ cup fresh goat cheese
½ teaspoon freshly grated lemon zest
Juice of 1 lemon
1 clove garlic
¾ teaspoon kosher salt
3 tablespoons extra virgin olive oil

PREPARATION

1.    Preheat the oven to 400°F. 

2.    Wash the beets and season with kosher salt, then wrap in aluminum foil and roast in the oven 1½ to 2 hours.

3.    Peel the beets and cut into small pieces. Place them in a food processer with the tahini, goat cheese, lemon zest and juice, garlic, and salt. Blend until smooth. 

4.    Slowly add the olive oil and mix until absorbed.

Fava Bean Hummus

Serves 4

INGREDIENTS

½ pound fresh fava beans
¼ cup tahini
½ teaspoon freshly grated lemon zest
Juice of 1 lemon
1 clove garlic
2 tablespoons cilantro
¾ teaspoon kosher salt
¼ cup water
3 tablespoons extra virgin olive oil

PREPARATION

1.    Shell the fava beans and boil them in salted water for 4 to 5 minutes. Place the beans into ice water, and then peel them.

2.    In a food processor, pur ée the fava beans, tahini, lemon zest and juice, garlic, cilantro, salt, and water until smooth.

3.    Slowly add the olive oil and process until incorporated.