Beet Hummus (gluten free, vegan, ACD)
Monday, October 6, 2008
I've been cooking and baking up a storm since I got the chest freezer, and it has already proven to be a huge convenience item for me. I love being able to grab something wholesome on the go! I will be sharing recipes as time goes on, I've got some good ones!
A quick and easy one to share now...
Beet Hummus
Inspired by leftover cooked beets and the ever-present cans of garbanzos in my pantry, this recipe is tasty, nutritious, and beautiful. I squealed with delight at the fuschia-pink color, and squealed again when I tasted the sweetness of the beets mingling with the thyme and garlic. For a golden-hued variation, try golden beets or a mix of golden and red. Good for you, fast, pink, and ultimately versatile, this hummus rocks.
1 15-oz. can garbanzo beans, drained and rinsed
2-3 medium beets, cooked and peeled (approximately 1 c cooked - you could use frozen or canned if you don't have fresh)
2-4 cloves garlic, either raw, roasted, or lightly sauteed (your preference)
2 T olive oil
1 tsp dry thyme or 1 Tbsp fresh, to taste
salt and pepper, to taste
optional: 1-2 T sesame tahini
Put beans, beets, garlic, tahini (optional) and olive oil in blender or food processor, and blend until well mixed. Add additional olive oil if necessary. Add thyme, salt and pepper to taste, and blend again until well mixed and smooth, adjusting seasoning as necessary.
FOR A CHUNKY HUMMUS...
v1: Reserve 1/4 c of garbanzos. Prepare hummus as directed above and blend beet/bean mixture until completely smooth. Lightly mash reserved garbanzos, or leave whole, and stir them in to smooth hummus. The whole garbanzos look like little golden jewels in a pink velvet sea. Or something like that. Fun!
v2: Prepare hummus as directed in main instructions above, but do not blend until completely smooth. This results in a highly textured hummus full of chunky beets and bean.
Garnish with parsley, fresh thyme, whole garbanzos, olive oil, or beet matchsticks. Enjoy any number of ways - serve in a bowl with veggies, or spread flatbreads, crackers, sandwiches. If you can eat goat milk products, this would be amazing with goat cheese. Or, you could thin mixture with water, broth, or rice/soy milk, and use as a sauce over steamed veggies, pastas, sweet potatoes, grains, or squash. If you have leftovers (unlikely, but possible), add broth and other veggies if you'd like, heat through, and eat as a warm, creamy Borscht-like soup.
Any way you serve it, it is sure to please! Enjoy.
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