I love beets. Unfortunately, I don’t prepare them as often as I like since my husband and the D-Man are not huge beet fans. I grew up on beets, and it was always a staple in my Father’s garden. My Mother was a creative cook, and late Summer meals were filled with beets in all forms; roasted, in salads, pickled, chilled beet soups, and of course, we canned beets for the following winter.
While the D-Man and I were at the grocery store last week I eyed a beatiful bunch of Organic Beets….I just had to have them, so into the cart the went. My first thought upon arriving home was, what shall I do with these beautiful beets. I asked the D-Man, “would like to have beets for supper”? In typical 6 year old fashion, the answer was a resounding “NO, I do not want beets for supper, I don’t like beets”. O.K., more for me!
I had class the following night, and the Teacher always provides organic corn chips and hummus….that got me thinking. I remembered that Elise Bauer, who has a foodie blog (www.simplyrecipes.com) had a recipe for Beet Humus, and I decided to give it a try. I thought, it would be a healthy and colorful treat for my classmates. I made a few modifications to the recipe, but hats off to Elise, the Hummus was delicious. It was a huge hit with my classmates who very nearly devoured the whole bowl. Since this recipe does not contain beans, it is easy to digest. The presentation is also impressive, a bright and cheery pink.
1/2 Pound Organic Beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp Tahini (sesame seed paste)
5 Tbsp Organic Lemon Juice
1 Small Clove Organic Garlic, Chopped
1 ½ Tbsp Organic Ground Cumin
¼ tsp. Organic Ground Ginger
½ tsp. Organic Ground Onion Powder
3 Tbsp Lemon Zest from Fresh Organic Lemons (zest from approx. 2 lemons)
Generous pinch of Sea Salt
Fresh Ground Pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, 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 in a food processor (or blender, I opted for the blender) and pulse until smooth.
Taste and adjust seasonings if desired.
Chill in the refrigerator for up to 3 days (if it lasts that long), or freeze for longer storage.
Serve with Organic Cucumber Slices, Rice Crackers, Celery Sticks, or whatever your creative hearts desire.
Makes approximately 2 to 3 Cups of Hummus.
Enjoy a healthy, and refreshing Gluten Free/Grain Free Treat.