Place all ingredients in a high powdered blender or Cuisinart and blend until smooth and creamy. (Do you know the trick of dropping a whole clove of garlic in the Cuisinart while it is going? Do it before you add any other ingredient. This produces great minced garlic!)
Pink Food for your Valentine’s Menu
What is it? I’ll give you three guesses……
Raspberry sorbet with raisins (that’s what it looks like to me)
Whipped frosting with candied cherries (this is the ‘throw-away’ option)
Roasted beet hummus with roasted beets (you guessed correctly!)
So, I’m sitting peacefully at home a few weeks ago, scrolling through my email and I came across this recipe. It was posted on a fellow Michigan blogger’s page…..well, she no longer lives in Michigan, but that’s another story. (click here to see Noelle’s blog). I love hummus in a big way and I love beets in a huge way, so I knew this was for me. I actually jumped up from my chair and made it that morning!
Luckily, I had these gorgeous beets in the garage. I was literally eating this by the spoonful. No time for a dainty chip. The added benefit for me was the extra roasted beets to put on as a garnish….they were as sweet as candy…. And that’s no exaggeration!
I ate a HUGE amount for lunch and then slathered it on a pizza crust with a little feta cheese for dinner. HEAVEN!!
Here’s what you need: (I changed the original recipe quite a bit; my changes are reflected here.)
1 C roasted beets
About ¼ C olive oil
2 cans garbanzo beans, drained and rinsed
2 T tahini
3 cloves garlic, minced
¼ C lemon juice
¼ C water (or more as needed)
Here’s what you do:
Roast the beets: peel and cube them. Drizzle olive oil and sprinkle salt. Roast in 375 degree oven until soft. Mine took about 30 minutes. Allow them to cool for a bit.