There’s no doubt that our family loves hummus – especially with heavy garlic & a kick of cumin – and with the amount of fuchsia vegetable surging through our bodies {that’s a lovely mental image, isn’t it?} without much of a dent being made in our stash – it was time to get creative and try a combination of the two in this beautiful concoction…
Beet Hummus
Ingredients:
- 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled & cubed
- 2 tablespoons of tahini {sesame seed paste}
- 5 tablespoons of lemon juice
- 2 small cloves of garlic, chopped
- 1 tablespoons of ground cumin
- 1 tablespoon of lemon zest (zest from approx. 2 lemons)
- A pinch of sea salt
- Freshly ground pepper to taste
Directions:
- 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 5 days or freeze for longer storage.
- Makes about 2 cups.
Recipe from Simply Recipes
Apart from eating it with a spoon or scooping it up with slices of red peppers, it makes a smashing sandwich spread. Not to mention a pretty one.
I served this bad boy up with turkey, spinach, onion, swiss, a slice of fresh tomato, and a slice of portabella mushroom. My meat-and-potatoes father was unknowingly served this test-run, and with a “hmm mmm”, good!”, testified to it’s surprising {nutrient-packed} deliciousness.
Here’s to tickling your insides pink {chink!}
