Thursday, July 8, 2010

Beet Hummus Recipe

So, you have some pita chips, and is thinking of making your own dip. How about a healthy, pink-color dip? Interested? Get your kitchen tools ready, and lets make some Beet Hummus! (^_^)

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Beet Hummus

1-2 beets
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp peanut butter
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil

  • Wrap the beets in foil and roast at 350ºf for an hour, or until tender (you can tuck them in as you bake other stuff).
  • Cool, peel and slice into chunks.
  • Put everything but the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth.
  • Taste and adjust seasoning (salt, lemon juice, cumin) as you need to. If it’s too thick, add more olive oil, yogurt or water.
  • Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.
  • And serve with toasted pita chips.
If you don't have pita chips, you can also try other dip-ready chips. Unflavored ones, preferably. (^_~)
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