Beet hummus is bright pink in color, subtly sweet and full of flavor. Serve with veggies for a show-stopping party appetizer or use as a spread, dip or garnish.
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.
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.
- 1/2 lb. whole beets
- 1 15 oz. can about (1 1/2 cup) cooked chickpeas, skins removed*
- 1 lemon, about 2 Tablespoons lemon juice and 1/2 Tablespoon lemon zest
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons tahini
- 1 teaspoon olive oil
- 1-2 cloves garlic, minced
- 1/2 teaspoon sea salt
- ground pepper, to taste
- Wash and cook beets. You can either boil them in 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. The other option is to roast the beets.
- Preheat oven to 375° F. Coat beets lightly with olive oil and wrap in aluminum foil. Place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
- Remove from the oven, let cool for 10 minutes, and then peel.
- Place peeled beets as well as all the remaining ingredients into a 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).
by Brittany Mullins
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?