BEET HUMMUS

How does everyone feel about beets?  They are touted as one of the “super foods” these days, and something we should be eating.  Personally, I like beets.  My mom always served them to us when I was young, but mom has always been one step ahead when it comes to food.  If you like beets already, then you will probably love this recipe.  If you are trying to warm up to beets, I would not try this recipe.  The roasted beet flavor is strong, and the beets really seem to set off the garlic, making it very spicy.

I thought when I first found this recipe that there would be a base of chickpeas and an addition of beets blended in–I was wrong.  This is almost 100% beets in a very good way.

I served it two ways.  Above with chips.  I was lucky enough to find jalapeno flavored tortillas at Whole Foods Market, so I cut them into triangles and toasted them in the oven till crisp.  The jalapeno flavor is the perfect counterpart for the already fiery dip.

Secondly, I served them atop sliced cucumbers just as the original recipe suggested.

If you find yourself with a plate of raw beets and don’t know what to do with them–give this a try!

Beet Hummus Recipe
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INGREDIENTS
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
METHOD
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.

Recipe from Simply Recipes.

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6 Responses
  • dragon fruit June 19, 2012 at 7:42 PM

    sooo INTO this! I love beets, and hummus. Can’t wait to try :)

    http://www.dragonnfruit.com

    Reply

  • Martina June 19, 2012 at 7:47 PM

    Looks so yummy and so healthy.
    I wish my “kitchen skills” would be the same as yours, Judy!
    I can call mine “nightmare cuisine” :) )

    Have a great time with your family around you during summer, Judy!!
    All the best to you in Dallas!!!

    Reply

  • Bloom in Saturation June 20, 2012 at 12:03 AM

    This sounds amazing! I am a beet lover and I can’t wait to try this.

    Reply

  • China Brooks June 20, 2012 at 6:41 AM

    Beet fan here! xoxo

    Reply

  • O D Y S S E Y June 20, 2012 at 7:13 PM

    I’m into beets. It started when I was a preschooler; I ate an entire jar of pickled beets once. Yep.
    Thanks for sharing another great idea!

    Reply

  • Mom Fashion World June 21, 2012 at 1:04 PM

    It looks yummy!

    Reply

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