Wow. Somehow April is here. We’ve known it would come for a while now and all of a sudden it is upon us, sort of like the monsoon-type storm outside. The next couple of weeks promise to be as tempest-like as the rain beating against the window right now...filled with excitement, hecticness, new beginnings, and probably a touch of sleep deprivation, but oh, I can't wait. We're still waiting on the finalization of a couple details, but I look forward to sharing some exciting news very soon!
In the meantime, though, let's talk beets. Or rather, let's talk foods that are easy to prepare ahead of time and go grab when you're running from one place to another.
Beet hummus is one of them.
I first tasted this delicious dip at a party about a week ago. There it was on the table next to the olives and cheese, sitting quietly and yet drawing the gaze of every onlooker, like mosquitoes to a night light. I mean, look at it up there. Is that not an astounding work of nature? I will never cease to be amazed by what the earth produces. Unable to hold back any longer, I dug in and was delighted to discover that its taste was as mesmerizing as its color, which immediately landed it at the top of my next-project-in-the-kitchen list.
I am happy to say that beet hummus will now be a staple in our house. After you try it, I'm willing to bet it'll be one in yours too.
Beet Hummus
6 medium beets
1/3 cup tahini
2 Tbsp olive oil
1 medium clove garlic, pressed
3 tsp ground cumin
Juice of 2 lemons
1/4 cup water
Salt and pepper to taste
Wash beets, scrubbing them well to get rid of all dirt. Slice each beet in two, put the beets in a medium pot, cover with water, and bring pot to boil. Lower heat so that water is at a light boil and cook beets for 40 to 50 minutes until easily pierced with a fork. Rinse beets under cold water and rub the skin off.
Put beets and all other ingredients in a food processor and process away.
Now, I made this recipe up, tasting and adjusting as I went so these ingredients (and quantities) are mainly suggestions; feel free to adjust to your heart's desire!
i'm a beet freak, but have yet to try beet hummus. the color is outstanding! and i love that you add cumin. i always add cumin to my traditional hummus. it add such nice warmth. :)
ReplyDeleteHi Carolyn, I'm a bit of a beet (and cumin!) freak too. :) Hope you like the recipe!
ReplyDeleteI am going to have to try this. So easy and it looks delicious. What is your favorite brand, type of tahini? I haven't been able to find one I truly love.
ReplyDeleteHi Leanor, I actually buy my tahini at a little Indian store down the street from where I live. I'm not sure what the brand is (I won't be home for another couple of days so I can't check right away), but I'll check when I get back. I like it because the only ingredients are sesame seeds, but for some reason it is more liquid than a lot of other brands which makes it much easier to use. Also, it's cheaper. :)
ReplyDeleteWoa I just made this recipe and it had the coolest color ever! A bright magenta and I've never cooked anything like it.
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