Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.
No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:
– White Bean Hummus
– Roasted Red Pepper Hummus
– Roasted Garlic and Sun-Dried Tomato Hummus
…or use a no-fuss store-bought version.
Assemble the fixin’s.
Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.
P.S. I swear I have two hands.
Slice diagonally for a lovely presentation. Then eat.
Enjoy as a snack, lunch or an appetizer.
The color is enough to make this recipe something to get excited about. Sure, plain hummus never gets old, but sometimes it’s fun to jooj things up a bit in the kitchen and bring some personality to old-time favorites. This recipe brings an earthy flavor to regular hummus and some sass to an ordinarily blah, neutral tone.
Beat this glow:
Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.
Keywords: bake side dish snack vegan vegetarian chickpeas tahini beets
- 1.5 cups cooked (or canned) chickpeas
- 1/2 roasted beet
- 1 clove garlic
- Juice of half a lemon
- 2 tbsp tahini
- 1/4 cup olive oil
- 1 tsp olive oil
- 1/2 tsp cumin
Roast half a beet wrapped in aluminum foil in a 400 degree Fahrenheit oven for approximately 20 minutes or until tender. Let cool before putting it into the food processor with the rest of the ingredients. Blend all until smooth. You may have to add 2-3 tbsp of lukewarm water to help things smoothen out, but this depends on the juiciness of the beet, lemon and chickpeas.
Serve with toasted or grilled pita bread.
It may not be the most photogenic of side dishes (nor is the process particularly pretty lookin’), but the result most certainly MAKES any meal. This white bean spread/dip is just like hummus, only lighter. It’s not as dense as hummus and has a softer, more subtle taste. But, similar to hummus, it’s addictive and gone in a good 5, okay 4, hefty dives of Mr. Spoon.
What makes this version so good is the secret ingredient you can’t even taste – black olives!
White Bean Hummus
– 1 can (14.1 oz) white beans
– 1/2 tsp salt (the olives add some as well)
– 1/2 tsp pepper
– 1 tsp cumin
– juice of 1 lemon
– half handful of black olives (pitted)
– 1 tsp diced garlic
Rinse the beans and place them in a food processor.
Add the rest of the ingredients: salt, pepper, cumin, lemon, pitted olives, and garlic.
Process, pouring in the olive oil while it goes.
One last jooj and all is done!
Garnish with goat cheese or some tomatoes and parsley (for some color contrast, I should have done that in retrospect).
Spread on toasted pita, dip into with crackers, mix into a salad, or do what I do and eat it by the spoonful.