Spring is bleeding into summer shortly. With more hours of daylight and warmer temperatures, summer always seems to lend itself to relaxed outdoor parties, dinner soirees and the like. And that means I get to whip out all my favorite party foods. To start the season off, this is my all-time *favorite* appetizer for a party of one or twenty…
Quick, simple AND guilt-free: beet hummus is a fun twist on the traditional (if, dare I say, over-featured) hummus dip party option. Standalone hummus is healthy enough, with the tahini full of calcium and chickpeas a great source of protein. Not to mention, you can always pair the dip with carrots or cucumber instead of the more carb-heavy pita bread option. Enjoy!
- 2-4 medium sized beets (depending on how strong you want the beet flavor), scrubbed clean, cooked, peeled, and cubed*
- 2 cloves garlic, minced
- 1/4 cup tahini sesame seed paste
- juice and zest of one lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, plus extra if desired
- 1 cup cooked chickpeas
- 1/4 cup olive oil, plus more for thinning the hummus
*To cook the beets: put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients, chickpeas and olive oil last to be added, in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Makes 2 cups.