Our kitchen is known for its hummus, which we make in traditional, beet and sweet pea flavors depending on what’s in season. Red beets give this hummus a rosy color and fresh, sweet flavor. You may roast them or boil them (instructions below).

Serves 2-4

One 15-ounce can of chickpeas or 1/2 cup dried chickpeas, cooked
1 cup kosher salt, optional, for roasting beets
2 lbs. beets, tops removed
1/2 tsp. sea salt
1 tsp. ground cumin
1 Tbsp. tahini
1/2 tsp. cayenne pepper
1 Tbsp. lemon juice
1/4 cup extra virgin olive oil

If roasting beets: Preheat oven to 375˚. Pour kosher salt in a line on a parchment-lined baking sheet. Place the beets on the salt, cover with foil and bake at 50-60 minutes, until fork tender.

If boiling beets: Place them in a pot and cover with cool water. Bring to a rolling boil, then lower heat to boil them gently. When fork-tender, immerse them in cold water and strain. Remove the skins when they are cool enough to touch, then cool completely.

Coarsely chop the beets and place them in a food processor with the chickpeas. Pulse until they begin to break up.

Add sea salt, cumin, tahini, cayenne and lemon juice; pulse to incorporate.

Drizzle in olive oil and process until the paste is smooth. More oil may be needed to reach the desired consistency, especially with roasted beets.

Serve with cut green bell peppers and toasted sourdough bread.

From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.