The beet hummus turned out great! I adapted the recipe to my tastes:
Ingredients
* 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed* * 4 Tbsp tahini sesame seed paste * 2 Tbsp lemon juice * 2 small cloves garlic, chopped * 1 tsp ground cumin * 1 Tbsp lemon zest (zest from approx. 2 lemons) * Generous pinch of sea salt or Kosher salt * Fresh ground pepper to taste
Method
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Refrigerate for a few hours to allow flavors to fully blend. Serve with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Next time, I'm going to add a couple tablespoons of chopped cilantro on the last couple pulses of blending. Fresh mint would be nice, too.
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timeasmymeasure
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Date: 2010-04-03 06:54 pm (UTC)Ingredients
* 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
* 4 Tbsp tahini sesame seed paste
* 2 Tbsp lemon juice
* 2 small cloves garlic, chopped
* 1 tsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste
Method
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Refrigerate for a few hours to allow flavors to fully blend. Serve with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Next time, I'm going to add a couple tablespoons of chopped cilantro on the last couple pulses of blending. Fresh mint would be nice, too.