Easy and quick appetizers are consistently something that I am looking up, and I feel as though I am definitely not alone on this. There are always moments when we get last minute visitors, and if you’re anything like me, I am just simply incapable of not feeding people. Often in these situations, time is not of the essence. From bruschetta to dips to skewers, there are always easy corners that can be cut when it comes to entertaining without any awareness whatsoever of the shortcuts taken. Hummus is a perfect example of this and has always been a go-to quick snack for me. Without fail, one can usually find a can or two of garbanzo beans in my pantry for last minute hummus moments. With that said, I am consistently looking for ways to spice up the flavors of this traditional garbanzo bean tahini dip. Artichoke hearts, spinach, garlic, sun-dried tomatoes, honestly you can really add whatever your appetite desires, but this recipe for golden beet hummus from The Tavern at The Sky Lodge is definitely a new favorite. The distinct earthy beet flavor comes through perfectly and paired with their wonderful tomato chutney is bliss atop a pita chip.
Although this particular dish is not currently on the menu at The Tavern, it originally comes from their former apres selection and has now become a staple in some of the staffs’ home kitchens. Director of Sales and Marketing Terri Gentry hopes to have it back on their menu soon, but this appetizer is the perfect after skiing snack, even in the comfort of your own home.
Golden Beet Hummus and Tomato Chutney
Ingredients
Hummus:
- 4 cups cooked garbanzo beans
- 10 baby gold beets
- 3 tablespoons tahini
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
Chutney:
- 7 Roma tomatoes
- 5 garlic cloves
- 3-4 springs of thyme
- 1 cup sugar
- ½ cup rice wine vinegar
- 2 teaspoon black pepper
- 2 tablespoons salt
Instructions
- Roast baby beets at 350 F for 1 ½ hours coated in oil and salt / pepper.
- Blend ingredients until smooth in food processor.
- For the chutney, dice tomatoes ½ inch by ½ inch, peel the garlic, strip thyme of leaves.
- Cook all ingredients together on a low simmer until thick / about 1 ½ hours
Aside from this great appetizer recipe, The Tavern, which is located below Table One, is quickly rising to be one of my favorite places to apres ski in the afternoons. Cozy, but sophisticated, The Tavern is the perfect place to catch up with friends over some delicious food, and incredibly innovative cocktail creations. Make sure you go check out their delicious options after you get off the slopes. Open daily from 4-10 p.m.
