![]() ![]() I pretty much always roast my beets the same way: wrapped in foil, for 45-60 minutes at 425F. But golden beets (or even candy-striped beets!) will also work well in the recipe. I love using red beets in my creamy beet hummus because the electric pink color of the finished hummus is just so stunning. Which beets should I use for beet hummus? No matter which appliance you use to make the hummus, the flavor will be the same! Lemony, sweet/savory, and with a hint of rosemary, if desired. If you’re intent on an ultra-creamy texture, you can use a Vitamix (or another high speed blender) to make the recipe. If you make the recipe in a food processor, which is how I usually make hummus, yours will look similar. That’s just the effect of adding beets to the chickpeas in the recipe. How to Make Creamy Roasted Beet HummusĪs you can see, the texture of this creamy roasted beet hummus isn’t quite as silky smooth as other hummus recipes I’ve shared. I said I thought one might simply roast the beets and then blend them in in the food processor, and as it turns out, that’s about right. It was delicious: tangy, sweet savory, and of course a beautiful pink color.įunnily enough, one of my blog readers emailed me soon after to say that she’d tried the same dish and wanted to replicate it at home. It’s a dish that I’d seen recipes for but had never actually made myself. One of the dishes we decided to order was the roasted beet hummus. I was happily surprised to find a lot of vegan options on the menu. The other night, my friend Chris and I went to dinner at a local restaurant in D.C. Thyme is my favorite herb, but you could certainly add chives, parsley, or another herb that you love.This creamy roasted beet hummus is the prettiest and most vibrant hummus variety I’ve ever made! And I love the subtle sweetness that beets add to an otherwise familiar recipe. I keep the seasonings relatively simple here: miso for umami and depth, garlic, lemon and cider vinegar for brightness and acid. I usually use green, brown, or pardina lentils, but I’ve used both beluga and red lentils in a pinch. As for the lentils, any type of lentil is really OK here. Toasting the walnuts adds a little extra depth of flavor, but it’s definitely not necessary. I’ve used both toasted and raw walnuts in the recipe. But you can certainly use a 14.5-ounce can of lentils instead, which is about 1 1/2 cups cooked. I cook lentils before making the dip, and those instructions are included in the recipe. A high-speed blender (like a Vitamix) will also work for the recipe, though I find that a food processor allows you to combine the ingredients without having to add a lot of liquid or get frantic with a tamp attachment. A food processor does the heavy lifting, breaking down the cooked lentils and walnuts and whipping them into a creamy, spreadable dip. Making walnut lentil pate is similar to making hummus or another bean dip. The walnut lentil pate, served with endive leaves and crudités, was my favorite, and I near always placed an order for it. But when I sat down to eat there, I was always excited to dig into the many dips on the menu. Angelica was memorable for many reasons-the wholesome, simple bowls, the giant bowls of noodle soup, the macrobiotic-inspired desserts, always served with a dollop of tofu whip. The pate was inspired by a signature appetizer at Angelica Kitchen, an iconic vegan restaurant in New York City that is (sadly) closed. It’s creamy, savory, and packed with umami. That’s why I’m so glad to be sharing this vegan walnut lentil pate. Savory dips and spreads are one of my favorite snacks, but like a lot of us, I tend to fall into the trap of reaching for hummus again, and again, and again. It’s packed with healthful fats and protein to help keep you satisfied. Walnut lentil pate is a super nutritious way to snack and a great hors d’oeuvres option for entertaining. ![]()
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