Sunday, March 11, 2018

Beet hummus

Happy Sunday! Don't forget to put your clocks ahead an hour? I guess for the most parts your phones will do that for you. I forgot about the time change until now.. but I guess it makes sense as to why i'm extra tired.

This is another recipe from Run Fast Eat Slow that I made last weekend. I've tried the store-bought beet hummus from farm boy and really liked it, so I thought it would be fun.

A few short-cuts that made this recipe come together in 5 minutes:
- I had some cooked chickpeas in the freezer that I'd made from dried ones int he INSTANTPOT - so convenient to have on hand. If you have an instantpot you can cook chickpeas without even soaking them overnight in less than an hour-say what!!! love my instant pot. Canned chickpeas would work too.
- I cheated in terms of roasting the beet- I used "Just Beets" organic packaged cooked beets from Costco. They are awesome to have on hand. I highly recommend them. Alternatively cook up a few beets so you have them on hand for hummus, smoothies, etc..

I cut up a whole bunch of celery and carrots and Stefan made some pita chips to go with these. The cookbook also has a recipe for Chipotle Hummus, that I will try soon.

I highly recommend the butterfly exhibit at the museum of Nature in Ottawa for those who haven't checked it out yet.

- 1 can cooked chickpeas or 1.5 cups cooked chickpeas (I recommend making a whole bunch in the instant-pot!!)
- 1 medium beet from just beets, or roasted and peeled beet
- 1 clove garlic
- 2 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon fine sea salt - or less - i found it a bit too salty with this much
garnish with olive oil, sea salt, cilantro...anything you'd like!

- blend everything together in food processor. transfer to a bowl, or tupperware if you are fancy like I am, and garnish. Enjoy!!

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