January 11, 2018

Beet hummus with feta


I'm on a bit of a hummus kick lately. I recently posted this roasted butternut squash hummus and that was super delicious, but apparently did not fully squash (pun intended) my hummus craving. This time I decided to try hummus made with beets. A friend had shared a beet hummus video with me about a year ago I've been meaning to try it and now I'm wondering why I waited so long. It's delicious and also, that color! I mean, it's so so pretty! I don't know how anyone could look at it and resist giving it at least a little try, even if they aren't huge beet fans. I didn't use a ton of beets in my recipe so it wasn't overly "beety" in flavor, but rather had that slight earthiness that beets impart. My husband and I have been eating it like the photos here and my mom and I enjoyed it on some corn tortilla chips. The kids have been eating it spread on crackers with a side of sliced grape tomatoes and pears. Everyone has been eating it and liking it! It's delicious for a light lunch or snack or an appetizer/side dish to a larger meal.


Beet hummus with feta
1 medium beet, peeled and chopped
1 can (15-16 oz.) garbanzo beans (chick peas)
1/4 cup tahini
1 garlic clove
1-1/2 tablespoons fresh lemon juice
salt and pepper, to taste
about 1/4 to 1/3 cup crumbled feta cheese

Steam or boil the beet until fork tender. Remove the beet and reserve cooking water. Let the beet cool and then place it in a food processor along with the garbanzo beans, tahini, garlic, and lemon. Pulse on high until smooth. Add a little cooking water if too thick. Add salt and pepper and pulse. Taste and adjust as needed.

Transfer to a bowl and top with the feta. Serve with pitas, pita chips, crackers, or tortilla chips and/or fresh vegetables of your choice (carrots, cucumbers, bell peppers, grape tomatoes, celery).

Store in a covered container in the refrigerator for several days.


What was I cooking one year ago?: slow cooker chicken enchilada soup
Two years ago?: banana chocolate chip cake
Three years ago?: butternut squash mac n' cheese w/ hazelnut crumble
Four years ago?: cheesy chipotle chicken, corn, & potato chowder
Five?: kabocha squash & coconut pudding
Six?: hot & sour chicken, cabbage, & rice soup
Seven?: Chana palak
8?: pumpkin custard

11 comments:

  1. What a fantastic colour! Love beetroot, hummus and feta so I know I'd like this.

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  2. Gorgeous colour and I love its creaminess too.

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  3. That color is gorgeous Amy, so cool that your babies are eating it too! never had beets like this before, will definitely have to give this recipe a try.

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  4. The color alone would make me want to try it. :D

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  5. Beets are so good for you! I love to see them in a recipe. I do notice a difference in my energy level when I eat beets or drink real beet juice. Thanks for sharing your recipe on Foodie Friday!

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  6. This is a winner! I love beets and I love hummus! Win! Pinned! P~

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  7. Perfect...Love beets and love hummus. Can't wait to try this recipe

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  8. This is a first for me...beet hummus...it does sound pretty yummy though!!!

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  9. I never used to like beets or chickpeas, but now I like both, so bring this dish on!

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  10. Wow this looks great! I have never seen beet hummus before, what a great idea. I can't eat chickpeas much unfortunately, but if I was going to eat some hummus this would be worth it (the digestive pain--ugh!). Love the feta on top. And I'm in love with that gorgeous colour!

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