Roasted Beet & Balsamic Hummus

Deep, Earthy, and Quietly Bold

There is something almost meditative about roasting a beet — the slow heat, the foil-wrapped patience, the way the kitchen fills with something earthy and sweet. This hummus begins there, in that unhurried process, before everything softens and comes together into something unexpectedly vibrant. A thread of balsamic deepens the sweetness without overpowering it, and the color alone — that deep, jewel-toned crimson — feels like a quiet celebration. It's the kind of thing you set on a table and watch people gather around without quite knowing why.

Ingredients

• 1 medium roasted beet
• 1 1/2 tablespoons Alessi Extra Virgin Olive Oil, divided use
• 1 1/2 teaspoons Alessi All Natural Sea Salt, divided
• 2 garlic cloves
• 1 can tahini
• 1 tablespoon reserved chickpea liquid
• 2 teaspoons Alessi Balsamic Reduction
• • For Garnish and Serving • •
• 1 ounce Alessi Pine Nuts, toasted
• blood orange zest
• freshly chopped parsley
• Alessi Sesame Breadsticks
• Alessi Bruschette
• assorted veggies, cut into bite sized pieces

Instructions

1. Rinse beet, pat dry, prick with fork, drizzle with olive oil and sprinkle with salt.
2. Wrap in tin foil, bake at 450 Fahrenheit for 45 minutes or until fork tender.
3. Set aside to cool.
4. Peel and set aside.
5. Using a food processor or blender fitted with a steel blade, add garlic cloves and process until finely minced.
6. Drop in beet and remaining ingredients and process until silky smooth.
7. Garnish with toasted pine nuts, blood orange zest and freshly chopped parsley.
8. Serve with sesame breadsticks, bruschette and assorted veggies of your choice
9. Enjoy immediately with friends.