Come See What is Growing in the Edible Garden!
And just like that, we are back in the Edible Garden at the Atlanta Botanical Garden this week for our exclusive member appreciation nights! Come and check out what has been growing in the garden as Chef Megan creates some delicious recipes with those fresh ingredients! The Outdoor Kitchen is open for the season and we are so excited to be bringing you some inspiration for your culinary enjoyment! We will be making a delicious Roasted Beet Hummus to really show off the best colors and flavors of the garden. We will be bringing you fresh recipes each weekend in the Edible Garden so come and get your culinary joy on the list for this summer as the garden keeps blooming and giving us the best the season has to offer.
Roasted Red Beet Hummus
- 1 Food Processor Cuisinart
- 1 oven
- 2-3 cloves peeled garlic
- 1-2 roasted beets, peeled
- 2 cups garbanzo or northern beans
- 2 Tablespoons seasame tahini
- 1 Tablespoon extra-virgin olive oil
- 1 fresh lemon, zested, and juiced
- 1 tsp ground cumin
- 1/4 tsp sea salt
- Fresh cracked pepper to taste
- Fresh chopped parsley for garnish
- Edible flowers for garnish
- Preheat the oven to 400°. Wash and trim beets. Place beets on a sheet of aluminum foil and drizzle with olive oil to coat. Fold and seal foil and place on a baking sheet. Roast beets until tender or about 50 minutes –1 hour. Remove from oven and let cool about m15 minutes before peeling with a small paring knife.
- In a food processor, pulse garlic cloves until minced. Add roasted beets and pulse until finely chopped. Add garbanzo beans, tahini, olive oil, lemon juice, cumin, sea salt, pepper, and blend. Transfer hummus to a serving bowl. Add chopped parsley and edible flowers to serve. Pair with favorite pita, naan, and fresh crudité like carrots, celery, and sugar snap peas.