sábado, 23 de abril de 2016

tango-mango: Technicolor hummus Hummus has been a part of our...

Beautiful food.

One lonely beet

Cooked chickpeas

Roasted head of garlic

Roasted beet

Add pieces of beet and roasted garlic cloves to hummus

Pink hummus!


Technicolor hummus

Hummus has been a part of our diet for decades. I hit on a perfect recipe back when we were in college, and never considered changing it. That is up until a few days ago when I ran across a picture of fuchsia-colored hummus. Evidently, people have been making beet hummus for quite a while. I did some internet sleuthing and found scores of pictures and recipes. (How did I not know about this?)

I needed to take a trip to grocery store, so I added “one small beet” to my shopping list.

Guys, this is so good! The beet doesn’t alter the taste too much, but I think I can detect just a little bit of added sweetness and earthiness to the hummus. My husband raised an eyebrow when I brought it out with some veggies for dipping, but neither of us had a problem polishing off a big portion of it.

Here’s my original hummus recipe plus the added beets. Happy Saturday!

Beet hummus


  • 1 small roasted beet 
  • ¼ cup roasted tahini (sesame seed paste)
  • 1 (15 ½ ounce) can garbanzo beans, drained, or 1-½ cups cooked chickpeas
  • Juice of one juicy lemon
  • 2 tablespoons olive oil
  • 2 tablespoons warm water
  • 3 cloves chopped garlic, or three cloves roasted garlic (my preference)
  • ½ teaspoon salt
  • ½ teaspoon ground cumin (optional)
  • Freshly ground pepper

Optional garnishes:

  • Additional olive oil to drizzle on top
  • A few reserved garbanzo beans
  • Crumbled feta cheese


To roast the beet, cut off the leaves, or in this case (see picture), trim off the leaf end and cut the beet into quarters. Wrap the beet in foil and set it in a small, oven-proof dish. Bake the beet in a 400 degree F oven until tender, about 45 minutes. You can check it occasionally – you should bake it until it’s completely soft when poked with the tip of a knife. Once the beet is cooked, peel it and cut it into marble-sized pieces.

Put all ingredients, including most of the beet (but not including the garnish ingredients) in food processor and blend until smooth. Check the taste and add more lemon juice if you think it needs it. Add more warm water 1 tablespoon at a time if it’s too thick. Add the rest of the beet if you would prefer a darker color.

Top with optional garnishes and serve with pita bread, pita chips, or raw vegetables.

from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/143274200934
from Tumblr http://0foodphotography.tumblr.com/post/143274618522

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