We’re a small startup so we also often shoot at people’s houses–and eat the proceeds as we go. Along the way, we find wonderful new foods, including this gorgeous gluten-free, dairy-free beet hummus, which photographer and food stylist, Zoe Armbruster made for us while shooting at her bright, comfy San Francisco flat. Zoe is a breath of fresh air–easy going, naturally chic, and a joy to be around. Not surprisingly, her recipe, is too.

 

2 red beets, cleaned

1  1/2 cup cooked chickpeas, drained

1 lemon, juice and zest

2 small garlic cloves, minced

2 tablespoons tahini

1/4 cup extra-virgin olive oil

1/2 cup chopped dill
1/3 cup chopped pistachios
Kosher salt and freshly ground pepper
Preheat oven to 375°F. Remove stems and roots from the beets. Wrap each beet in foil with a small drizzle of olive oil and roast until tender, when pierced with a knife, 50 minutes or more depending on size. Cool and quarter the beets, then blend them in food processor. Add the chickpeas, lemon juice and zest, garlic, tahini, and olive oil, and blend until smooth. Season to taste with salt and pepper, adding extra lemon juice or olive oil if desired.
Garnish the hummus with dill and chopped pistachios just before serving.
Photography Zoe Armbruster