This bright and creamy beet hummus is made with roasted beet, chickpeas, tahini, garlic and lemon. It’s subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita or use it as a sandwich spread.
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 really couldn’t 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 funny, 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 and decided I’d make some beet hummus.
As I mention in the recipe you can use boiled or roasted beets.
I loved the pop of color it added to the table of appetizers and the flavor is delicious — like regular hummus with a hint of sweetness, which I like! Most of the ladies who tasted it said they liked it as well, so I’ll take that as a success.