Pretty in Pink, Beet Hummus
This beautiful, bright pink beet hummus recipe comes from our friends at kyoord, producing High-Phenolic Olive Oil. It makes for a festive Valentine’s Day appetizer or something fancy to snack on while you cook your dinner!
Kyoord is offering our community 10% off their products with discount code SEEDANDMILL10 - we HIGHLY recommend their exquisite olive oil! Photo by @charlottecandler
1 small beet
1 15 oz. can chickpeas, drained
6 oz (8-9 tbsp) Seed + Mill Organic Tahini
2 tbsp kyoord High-Phenolic Olive Oil + more for serving
Juice from 1 large lemon
2-3 cloves garlic
1 tbsp salt (or more)
½ tbsp ground cumin
½-1 c iced water
1. Place whole unpeeled beet in a small saucepan. Cover with water, bring to boil, and reduce to simmer. Simmer for 10-15 minutes till fork tender.
2. Drain the beet and cool until ready to handle.
3. Peel the beet - the peel will easily come off just by pinching it off. Rinse under cold water.
4. Add the beet and all other ingredients to the bowl of a food processor or blender. Use only half the water initially, and add more if needed.
5. Blend on medium to full speed until hummus is creamy and at desired consistency. Add more water, as needed, or if too thin, add more tahini to thicken.
6. Transfer to a serving bowl and drizzle with olive oil and any other toppings you like (pistachios are featured in this recipe pic). Serve with freshly cut veggies, pita chips, or warm bread.
You can use pre-cooked beets, but the color might not be as vibrant as in freshly cooked ones. This saves in the fridge, covered, for about 4-5 days. Add fresh olive oil and stir to freshen up.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!