We’re gonna switch it up a bit this week and bring you a recipe you can EAT!
One of my favorite snacks is carrots or crackers with hummus. Making hummus is a lot easier than you’d expect, and you can easily tailor it to your personal preferences! Today I’ll be sharing a recipe for beet hummus, a fun spin on hummus that is super colorful and packed full of extra nutrients. Every time I cook with beets, I always think of that Portlandia 911 sketch… “sir, it’s beets”
Just me? Aha, aaaanyways, let’s get into the recipe. At the end I’m also going to share a quick recipe to use up those beet greens, so be sure to keep those as well!
You can of course modify the recipe to your taste! Use what you have, don't worry to much about exact measurements here ;)
To make this hummus, you’ll need:
1 small roasted beet (it's okay if the beet you’re using isn’t small, you can adjust the rest of the ingredients should you feel the beet is too overpowering, but it should be just fine!)
1 can of chickpeas (or 1 3/4cup chickpeas; if starting with dry beans, soak them overnight first!)
1 lemon zested and juiced
¼ tsp Salt and pepper to start, season further to your liking at the end
2-3 cloves garlic
2 tbsp tahini
1/4c olive oil (or more, depending on the texture you prefer!)
A few shakes of red pepper flakes (optional)
To begin, roast the beet at 375 with a little olive oil drizzled on top until a knife or fork can cut into the beet without resistance. Once cool, peel the beet and cut into chunks. Instead of roasting, you can also peel and cut the beet into chunks and boil them until a knife cuts through easily.
Once your beet is cut into chunks, put them in your food processor and pulse until the beets are in smaller pieces. Then, add the rest of the ingredients and blend until smooth. Continue to add a little more olive oil if you’d like the consistency to be smoother, and season with more salt and pepper if you think it needs some! I added more lemon juice and salt and pepper to mine, but see what you like best! That’s all there is to it!
This hummus keeps in the fridge for a fairly long time. I’d say a week to be on the safer side, but mine lasted me a week and a half to two weeks even!
Now, what to do with those beautiful beet greens? In college, my CSA (Community Supported Agriculture) box always left the greens on the beets, and I didn’t know what to do with them! This recipe became my go-to for beet greens. It makes a great side dish and is a lovely way to get in more dark leafy greens, which we all could use more of!
All you’ll need are:
Beet greens and their stems - however many you’ve got!
Coconut oil - 1-2 tbsp
Ginger (minced), 1/2-1 inch depending on how many greens you have
Garlic (minced), a clove or two depending on how garlicky you like things
Start by mincing your ginger and garlic, then cut your beet greens. Keep the stems and leaves separate, because we want to cook the stems first. In a skillet, heat up a tablespoon or two (eyeball it depending on how many greens you have!) of coconut oil on low-medium heat. Then, add your ginger and garlic to the pan. I guarantee you this will smell amazingggg. This is my favorite aromatic combination in the kitchen (move over olive oil, garlic, and onions! ;) ) Once your ginger and garlic have softened (be careful not to burn them or it will be bitter!), add the beet green stems to the pan, and saute until softened. Then, add the greens and continue to cook until the greens are just tender. Remove from the heat and serve!
I absolutely love this combination with coconut oil, but if that’s not your jam feel free to sub it out with olive oil, it will still be a delicious way to use up those beet greens!
Hope you all are having a great week, and feel free to leave a comment with any questions below! Let me know if you try either of these recipes! :)
I couldn't write a blog post on beets and not include this meme ;)