Most of the time when I buy beets, I like to make them into a breakfast hash or pickle them, but I recently found a recipe for beet hummus that sounded like something I had to try.
Beet Hummus
Ingredients
-8 medium sized beets, scrubbed clean, roasted, peeled and cubed
-1/2 of a 15 oz can of chick peas (garbanzo beans)
-2-3 tbsp tahini (sesame seed paste)
-5-6 tbsp fresh lemon juice
-4 garlic cloves
-1-2 tbsp olive oil
-pinch of cumin
-salt and pepper to taste
To roast beets, cut tops off, place beets in tin foil with a drizzle of olive or vegetable oil. Cook in 375 degree oven for approximately 45 minutes to 1 hour until a knife can be inserted and removed easily. Cool.Place all ingredients in a food processor and blend until smooth.
I think I also really like beets because they go along so well with goat cheese. So I like to serve this whipped goat cheese recipe with the beet hummus, to make it that much more delicious.
Whipped Goat Cheese
Ingredients
-7 oz fresh goat cheese
-3 oz cream cheese
-1/3 cup heavy cream
-2 tbsp olive oil.
Blend all ingredients until smooth. Add salt to taste.
Serve both together with pita chips or a fresh baguette. Enjoy fresh or make a head of time, can be stored in the fridge for a few days.
