Alright, I’ll admit it, I am very new to the world of beets. They are not something that I’ve purchase before because my husband hates them. In our CSA share from Denison Farm we’ve received beets several times. Just about every time that we’ve gotten them I’ve blanched and frozen them for later use. I did use them one week to make Garden Cake. Yum! I quite frankly wasn’t sure what to do with them and decided that rather than figure it out I would put them off!
Just this week we received another beautiful bunch of beets. I hesitated and then remember a recipe that I had come across a few weeks ago on the Simply Recipes blog for beet hummus. I had no idea what to expect, but the photos were beautiful so I had to give it a shot as hummus is one of my very favorite things to make! (Love this blog by the way, lots of great recipes!)
from Simply Recipes
- 1/2 pound beets, roasted, peeled and cubed (I used about 5)
- 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) – I left out because I forgot and had already sent lemon to compost
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
1. Place all ingredients in a food processor and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Makes 2 cups.
I tried the Beet Hummus and loved it. I had already had dinner so I just put some on crackers to give it a try. We are going camping this weekend and this will definitely be in my cooler for a mid-day snack! Check out the photos of the pretty pink slurry.