A Technicolor spread to make your plate pop!
Beating back the Covid-19 blues on Easter I made this pink hummus with beets, miso and cashews. The richness of the cashews and salty miso balance the sweet beets. This was also a chance to experiment with cooking beets in an Instant Pot. The IP process is far superior – no pan to wash and the skins easily slip off. Also nice, the leafy tops can be cooked along with the beets in the IP. I used the cooked tops as garnish for a bread and beet snack. – Melanie Kosaka
Miso Beet Cashew Hummus
2 cups beets, cooked and cubed (1 large or 2 medium beets)
1/2 cup raw cashews
1 tbsp. tahini
1 tsp. red miso
1/4 tsp. salt
Adjust salt to taste. Depending on the brand, red miso can vary in degrees of richness.
When blending in food processor you may need to add a little water if the mixture is too thick.
Keep the root and 2 inches of the top on each beet, place beets in a steamer basket with 1 – 1/4 cups water. If you like, place leafy tops on top of the beets. Settings are: seal, high pressure and cook time is 15 to 25 minutes – depending on the size of the beet. Wait 5 minutes and do a quick release. When cool enough to handle, skins should easily peel off.
Method: Cook the raw cashews in boiling water for 4 minutes. Remove with a slotted spoon and add to a food processor along with beets, miso, tahini and salt. Blend until creamy. If mixture is too thick, add a little water.
Serve with crackers, bread, or a vegetable crudite