Customers love the hummus dips from our farm kitchen — especially our rosy red beet hummus. If you have a food processor, you can make this savory spread at home just the way you like it: with roasted or boiled beets, salted or not, spicy or mild.

Serves 2-4

1 15-ounce can chickpeas, or 1/2 cup dried chickpeas, cooked*
1 cup kosher salt, optional, for roasting beets**
1 lb. beets, tops removed (they make terrific stir-fry greens)
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

* To cook dried chickpeas: Soak 1/2 cup chickpeas overnight in 4 cups cool water. Strain and cook in fresh water until soft. Immerse in cool water until cooled, strain and dry.
If using canned chickpeas: Rinse, strain and dry.
Preheat oven to 375°.
**If roasting beets, pour a line of kosher salt onto a parchment-lined baking sheet, place the beets on the salt, cover with foil and bake 50 to 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 gently boil the beets. When fork tender, immerse in cold water and drain. Remove skins when 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 salt, cumin, tahini, cayenne and lemon juice and pulse to incorporate.
Drizzle in olive oil and process until paste is smooth. Additional oil may be required, particularly with roasted beets.
Serve with green bell peppers and toasted sourdough bread.

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

 Photo by Alison Shaw.