Thursday, March 11, 2010

Off I Go - Beet Hummus

I love Fridays. I love them even more when they mark the start of vacation. And this particular Friday, for me, does just that. Time to record "away" voicemail messages at work, to send out emails with particulars for while I'm gone... I'm actually considering leaving my own computer behind and unplugging completely. Although, to be honest, that sort of scares me. Not sure I'm ready to go cold turkey yet...

I won't tell you where I'm off to. I'd much rather post a few pictures upon my return. I promise to make a few location appropriate dishes while I'm gone. Needless to say, I'm pretty excited about the trip. Although, it does mean I have to get on a plane again. Not. Going. To. Think. About. It. (Deep breaths.)

By the way, did you know you could make hummus out of beets? I had no idea, although it was amazingly simple and really just made so much sense. I stumbled across the recipe over on Simply Recipes, but honestly, you could figure it out yourself with a bit of common sense. I also think you could just make regular hummus and cut back on the amount of chickpeas when adding the beets. This has got to be a crowd pleaser for sure. Look at the color, so beautiful! I think it would be delicious with a dab of goat cheese on top as well. I finished the bowl pretty quickly. Feeling quite pleased that I now have another use for beets.

Alright, off you go. Enjoy it. See you when I'm back from vacation!

Beet Hummus
adapted from Simply Recipes

4 medium beets, cleaned and scrubbed
2 1/2 tbsp tahini
5 tbsp fresh lemon juice
zest of 2 lemons
1 clove garlic, minced
2 tsp ground cumin
pinch of kosher salt
fresh ground pepper to taste

Pre-heat oven to 375. Place the beets in a dutch oven, or baking dish covered with foil. Fill the dish with about 1/4 inch water, place the beets inside. Cover and bake for about 1/2 hour, until they can be pierced easily with a fork. Once the beets are done, set aside to let cool and then cut into cubes.

Combine all ingredients in a food processor or blender. You can also use a hand blender. Pulse until smooth and well combined. Season to taste.

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