Wednesday, October 2, 2013

Red Beet Hummus

It's October!! You know what that means...having an obsession with seasonal things officially becomes acceptable. Mine took the form of food when I went to Trader Joe's this past weekend. I got so many great things, I just had to Instagram them: (PS check out my account) So far, the pumpkin cream cheese is an absolute winner.

Seasonal Trader Joe's

To combat all of the orange though, here is an idea I came up with today when I went on a mission to make hummus and realized I had all of these pre-cooked beets in the fridge...Red Beet Hummus! The color is amazing, and the taste is even better. I had it with celery today, but I am pretty sure that you could spread this on anything. I'm going to try it tomorrow with spinach and goat cheese, and I'm already excited about it. Anyways, I'm keeping it short because I have a debate on the Constitution and America's values tomorrow that I need to prepare for. I just had to get this to you first though...obviously I have my priorities straight :-)

Red Beet Hummus

Red Beet Hummus

  • 2 medium beets, cooked or roasted until soft (I bought mine prepackaged, but I am also lazy and have no time...)
  • 1 can chickpeas (garbanzo beans), rinsed
  • 1/2 tsp salt, or more to taste
  • 1/3 tsp lemon pepper (I'm sure regular works too) or more to taste
  • Chop beets into smaller pieces, and place into a food processor.
  • Add chickpeas, salt, and pepper, and blend until smooth. (it took me a decent amount of mixing and blending for my blender to process this, so be patient).
  • If you do not have a food processor that is high powered enough to handle the blending, or just like chunkier hummus, combine all ingredients in a bowl and then use a fork to mash until you reach your desired consistency. 
Note: If you are still having trouble blending, try adding a tsp of olive oil to the mixture, stir, and blend again.

Enjoy!! And as always, let me know what you think! 

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1 comment:

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