Hummus is hard to beet! But adding the complex root vegetable to your garlic and tahini mash results in an unbeatable earthy sweetness that will have your taste buds humming.
If you are looking for a novel twist on an old favorite, this is the perfect recipe for your next yoga retreat or wine and cheese event. With only forty minutes preparation time, people will think you toiled away in the kitchen all day while you will have the jovial satisfaction of knowing that you made it in plenty of time to still curl up with your favorite BKS Iyengar’s book after some child’s pose.
Serves: 6
Time: 40 minutes
Beet Humus Ingredients:
– 4 medium beets, trimmed
– 2 tablespoons tahini paste
– ½ tablespoon lime zest
– ½ tablespoon lemon zest
– 1/3 cup lemon juice
– 1 minced garlic clove
– 1 tablespoon ground cumin
– ½ tablespoon sesame seeds
– 1 tablespoon fresh parsley
– Salt and pepper, to taste
– 2 carrots, peeled and cut into sticks
– 2 cucumbers, seeded and cut into sticks
Directions:
- Trim and scrub off the beets. Place the beets in a sauce pot and cover with water.
- Bring the water to a simmer and cook for 30 minutes, partially covered. Drain and run under cold water. Once the beets are cool enough to handle peel off the skin and cut into quarters.
- Place the beets in a food blender.
- Add the tahini paste, lime zest, lemon zest, lemon juice, garlic, cumin, and season to taste.
- Process until you have a smooth paste.
- Serve in a bowl and chill before serving. Garnish with the sesame seeds and fresh chopped parsley.
- Serve with fresh vegetable sticks.
