Beet Hummus
"This beet hummus recipe comes from Elise over at simplyrecipes.com. She is one of my favorite bloggers and I was lucky enough to hear her speak at the last Blogher Food conference. I myself, would not have ever thought of combining beets into a hummus type dip, so, leave it to Elise. She is the inspiration for me on many fronts.
http://www.elanaspantry.com/beet-hummus/"
photo by Elanas Pantry
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 batch
- Serves:
- 4-6
ingredients
- 4 medium sized beets, scrubbed, cooked and cubed (learn how to roast beets)
- 1⁄4 cup raw tahini paste
- 1⁄4 cup lemon juice
- 1 small garlic clove, pressed
- 1⁄4 teaspoon celtic sea salt
directions
- Place all ingredients in a food processor and pulse until smooth.
- Serve with crackers (Elise suggests topping with goat cheese).
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Reviews
-
Oh man, this is so good. I made it last night and served it with cucumber slices and pita chips. It was a filling, healthy meal. I loved the idea of using beets for hummus and it was not only delicious but quite pretty. I think next time I'd play with the spices just because I like it hot. Maybe add more garlic or red chili, but it's perfect as-is and if you like beets, I highly encourage you to give this a try!
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
