Tuesday, October 22, 2013

Beet Hummus

Dear Mom,

If you're reading this, as I'm sure you are, I'm sorry. You may want to stop reading now. I'm pretty sure this recipe is considered betrayal to my arab roots.

Love you,


No self respecting arab tries to tamper with a good thing, except me. Funny story, this one time I asked for baked falafel, turns out, that's gross. The falafel turned into hockey puck like saucers that my family then threw around the dinning room table. I don't think they'll ever let me live that one down.

Chickpeas aren't paleo and I miss them. So I decided to try to recreate a food I grew up on. I read a few blogs talking about beet hummus but they added silly things like cumin to their hummus. Why? I don't know. The first time I made this I used red beets, magenta hummus? I think not. Second time around I used golden beets, at least the color is closer.

I DO think this tastes great. It's a fun dip for raw veggie or to mix into chicken salad or tuna salad recipes. It's no traditional hummus though. I'm convinced nothing will ever compare. I can't ever stop eating hummus forever. It just feels wrong. Having said all that. Go ahead and try it. This is a great way to get in an extra vegetable, healthy fats, and fiber. Also, beets are great pre workout fuel! They are vasodilators, which enhances blood flow and means more oxygen travels into your muscles. YEY!

It should look like this when you're all done

Beet Hummus

-6 small to medium yellow beets (boiled and skinned)
-2 Tbs. Tahini
-1/2 + 2 extra squeezes of fresh lemon juice
-1/2 Tbs. minced garlic (you can use garlic powder too)
-1/4 Tbs. extra virgin olive oil
-dash of salt

1. You'll want to boil your beets until they are fork tender. Then let them cool and peel the skin with your hands. It's the easiest way to cook up beets (in my opinion).
2. Toss all your ingredients in the food processor and pulse until smooth (I let it run about 3-5 minutes)

Enjoy with baby carrots, diced cucumbers, peppers, sliced mushrooms or anything!

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