Beet and Raspberry Hummus - Lunch and brunch | Montreal’s Public Markets

Preparation time : 15 min

Total time : 60 min

We decided to dedicate an entire week of this month of November to root vegetables to let you see them under a new light, through many different original recipes!
We’ve chosen this delicious beet and raspberry hummus recipe to help you discover beets in a totally new way. If you followed our advice and froze raspberries this summer, this delicious hummus recipe is a great way to use them!

Ingredients

Serves 4 to 6.

3 medium-sized red beets
1 sprig of fresh thyme
125 mL (1/2 cup) olive oil
250 mL (1 cup) Québec raspberries
250 mL (1 cup) cooked chickpeas, rinsed and drained
Zest and juice of one lemon
15 mL (1 tbsp.) raspberry vinegar
Salt and pepper to taste
30 mL (2 tbsp.) finely minced chives

Preparation

Preheat the oven to 400˚F (200°C).
Peel and slice the beets and place on a cookie sheet covered with parchment paper. Add the thyme and cover with half of the oil (60 ml). Salt and pepper.
Roast for 30 to 45 minutes in the oven or until tender. Let cool.
Purée the beets in a food processor or with a hand mixer.
Add the raspberries, the chickpeas, the lemon zest and juice and purée until smooth.
Season with the vinegar, salt and pepper. Adjust seasoning if necessary.
Garnish with the chives just before serving.

Serve on tortillas or pita, with cooked or raw vegetables, sprouts, crackers or croutons.
A recipe from Québec’s Association des Producteurs de Fraises et Framboises.

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