You’ll never believe what happened did this weekend!?! I, the girl who’s probably never watched over 5.4 minutes of a football game (excluding Super Bowl commercials), joined a fantasy football league AND attended a draft party. It’s an all-ladies league and it’s called “Draft Who’s Cutest” so I couldn’t really resist.
Needless to say, Isaac is beyond pumped that I’m involved in said league. I think he thinks that because of this I am going to be remotely interested in football games. Who knows – maybe this little league will turn me into a football lovin’ fool. Doubtful, but I’ll let Isaac dream.
I have to admit that the draft party was fun. 10 girls, beer, and lots of appetizers – what’s not to like? You’ll be glad to hear that I now know that a tight end is an offensive player, not a bangin’ gluteus maximus.
I couldn’t decide what dish to bring for the draft party- it’s amazing, I have all these (great!) recipes on the blog, but I’m still at a loss every time I need to take a dish somewhere. It’s interestingly similar to the fact that my closet is full of clothes, but I never have anything to wear…. Anyhow, I rummaged through the fridge and found a big bag of beets from a CSA purchase a while back and immediately remembered a recipe for beet hummus the Pure2Raw ladies recently posted about. I also took a peek at a variation from Elise at Simply Recipes and came up with an adaptation of the two. And… it turned out to be really good!
I loved the colorfulness it added to the table of appetizers and the flavor is delicious. Most of the ladies who tasted it said they liked it as well, so I’ll take that as a success. My version definitely had a nice kick from the large clove of garlic I used – one person even asked if it had horseradish in it. With that said, use less garlic if you’re not a garlic lover.
Kicked Up Beet Hummus
- 1/2 lb beets, approx. 10 small beets
- 1 lemon, approx. 2 T lemon juice and 1/2 T lemon zest
- 2 T apple cider vinegar
- 2 T tahini
- 1 T water
- 1 T cumin
- 1 big clove of garlic, minced
- sea salt and ground pepper, to taste
Wash beets and cook in boiling water for about 30 minutes, or until they are tender enough to stick a fork through. Strain and run cold water over the beets, then remove the peels once they are cool enough to touch. You may need to chop beets into smaller chunks if you are using larger beets.
Place all ingredients into a blender (or food processor) and blend until smooth. Pour into a serving dish and serve with pita chips, carrots, and cucumbers (or any other veggie/chip of your choice).
And in case you are at all interested in football, here’s my line up.
- Philip Rivers QB
- Donovan McNab QB
- Ray Rice RB
- Ryan Grant RB
- Javon Ringer RB
- Thomas Jones RB
- Jahvid Best RB
- Dwayne Bowe WR
- Michael Crabtree WR
- Austin Collie WR
- Santana Moss WR
- Kevin Walter WR
- Kevin Boss TE
- Kellen Winslow TE
- Mason Crosby K
- Cowboys Defense
Don’t you have a strange feeling that Team Hotness is going to win? 🙂
Alright, I’m off to clean up the kitchen and then go grab fro yo with sir Isaac. Have a lovely evening!
But before you go, riddle me this – Do you like football? Have you ever been part of a fantasy league?