Wednesday, January 18, 2012

Beet Hummus

It's the little things that make me happy.  Like eating something as beautiful as this deep magenta veggie dip that's just loaded with nutritional goodness.

Beets are, quite frankly, a very ugly vegetable when raw (Sorry, beets! I still love you!).  But when roasted and peeled, they're stunning. Roasting also intensifies their sweet earthiness and makes them rich and delicious.  Add some tahini, lemon, garlic, and cumin, and you've got an appetizer that tastes as good as it looks.

Beet Hummus, adapted from Chocolate & Zucchini
Serves about 6 as an appetizer

2 medium beets, roasted (olive oil, salt, and pepper in 375 degree oven for 60 minutes or until easily pierced by fork)
2 Tbsp tahini (ground sesame paste)
1 small clove garlic, grated on microplane
zest and juice of 1 lemon
1 tsp cumin
1/2 tsp salt
about 1/4 cup olive oil

Add all ingredients except oil in food processor.  Pulse to combine, then turn on processor and stream in oil until you get a nice dip consistency.  Serve with raw veggies, or crostini/pita wedges.  Would be great as a sandwich spread.

ONE YEAR AGO:  Sweet Potato Shepherd's Pie
TWO YEARS AGO:  Orange Glazed Tempeh Cutlets
THREE YEARS AGO:  Chocolate Dipped Coconut Macaroons

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