Beet Hummus with Fresh Fruit

Equipment: Food Processor and Spatula

Course Side Dish
Cuisine American, Mediterranean
Keyword beet, fruit, hummus

Ingredients

Ingredients:

  • 1-2 Roasted beets and peeled
  • ½ teaspoon dried Siracha pepper
  • 3 Tablespoons lime or lemon juice
  • 1 Tablespoons of Almond Butter or Tahini
  • 4 drops of Tabasco
  • 1/4 teaspoon of salt
  • ½ teaspoon pepper
  • 1-2 Tablespoons of olive or other oil put one in and mix and see if you like the consistency before adding the second tablespoon
  • 390 grams of organic chickpeas rinsed and water removed

Ingredients:

  • Beets bunches or trimmed
  • Equipment
  • Sharp knife
  • Aluminum foil
  • Baking sheet

Instructions

Instructions:

  1. Mix all ingredients in food processor until smooth on high setting for 1 -2 minutes.
  2. Serve with fresh fruit or cut fresh raw vegetables such as carrots, celery and sweet peppers into strips and use to dip in the hummus and eat.
  3. Serve immediately with fresh veggies sticks.

Directions;

  1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
  2. Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Wash the beets lightly. The skins will be discarded after baking. Spray oil on them and wrap each beet individually in aluminum foil being sure that no liquid will escape during baking as this will be very staining.
  3. Roast the beets: Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets after 30 minutes to see if they are becoming tender. Stick a fork in one on the top to test. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. So test a few to be sure not to scorch them.
  4. Peel the beets: Set the beets aside until cool enough to handle. Partially unwrap the beets so that the top of the foil is off, but you are holding the beet underneath in the foil wrapper. Use the edges of the foil to carefully rub the skin away or just peel it off a bit at a time with your fingers. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Set aside to cool completely. Beets can be roasted a day to a few days ahead of time and kept in the refrigerator, in a container to keep them from drying out, until needed.

 

Beet Hummus with Fresh Fruit

Equipment: Food Processor and Spatula

Course Side Dish
Cuisine American
Keyword beet, fruit, hummus

Ingredients

  • 1-2 Roasted beets and peeled
  • ½ teaspoon dried Siracha pepper
  • 3 Tablespoons lime or lemon juice
  • 1 Tablespoons of Almond Butter or Tahini
  • 4 drops of Tabasco
  • 1/4 teaspoon of salt
  • ½ teaspoon pepper
  • 1-2 Tablespoons of olive or other oil put one in and mix and see if you like the consistency before adding the second tablespoon
  • 390 grams of organic chickpeas rinsed and water removed

Ingredients:

  • Beets bunches or trimmed
  • Equipment
  • Sharp knife
  • Aluminum foil
  • Baking sheet

Instructions

Instructions:

  1. Mix all ingredients in food processor until smooth on high setting for 1 -2 minutes.
  2. Serve with fresh fruit or cut fresh raw vegetables such as carrots, celery and sweet peppers into strips and use to dip in the hummus and eat.
  3. Serve immediately with fresh veggies sticks.

Directions;

  1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
  2. Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Wash the beets lightly. The skins will be discarded after baking. Spray oil on them and wrap each beet individually in aluminum foil being sure that no liquid will escape during baking as this will be very staining.
  3. Roast the beets: Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets after 30 minutes to see if they are becoming tender. Stick a fork in one on the top to test. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. So test a few to be sure not to scorch them.
  4. Peel the beets: Set the beets aside until cool enough to handle. Partially unwrap the beets so that the top of the foil is off, but you are holding the beet underneath in the foil wrapper. Use the edges of the foil to carefully rub the skin away or just peel it off a bit at a time with your fingers. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Set aside to cool completely. Beets can be roasted a day to a few days ahead of time and kept in the refrigerator, in a container to keep them from drying out, until needed.

 

Beet Hummus with Fresh Fruit

Equipment: Food Processor Spatula
Course Side Dish
Cuisine American
Keyword avocado, fruit, hummus

Ingredients

  • 1-2 Roasted beets and peeled
  • ½ teaspoon dried Siracha pepper
  • 3 Tablespoons lime or lemon juice
  • 1 Tablespoons of Almond Butter or Tahini
  • 4 drops of Tabasco
  • 1/4 teaspoon of salt
  • ½ teaspoon pepper
  • 1-2 Tablespoons of olive or other oil put one in and mix and see if you like the consistency before adding the second tablespoon
  • 390 grams of organic chickpeas rinsed and water removed

Instructions

  1. Mix all ingredients in food processor until smooth on high setting for 1 -2 minutes.
  2. Serve with fresh fruit or cut fresh raw vegetables such as carrots, celery and sweet peppers into strips and use to dip in the hummus and eat.
  3. Serve immediately with fresh veggies sticks.
  4. Roasting Beets
  5. Ingredients:
  6. Beets (bunches or trimmed)
  7. Equipment
  8. Sharp knife
  9. Aluminum foil
  10. Baking sheet
  11. Directions;
  12. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
  13. Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Wash the beets lightly. The skins will be discarded after baking. Spray oil on them and wrap each beet individually in aluminum foil being sure that no liquid will escape during baking as this will be very staining.
  14. Roast the beets: Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets after 30 minutes to see if they are becoming tender. Stick a fork in one on the top to test. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. So test a few to be sure not to scorch them.
  15. Peel the beets: Set the beets aside until cool enough to handle. Partially unwrap the beets so that the top of the foil is off, but you are holding the beet underneath in the foil wrapper. Use the edges of the foil to carefully rub the skin away or just peel it off a bit at a time with your fingers. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Set aside to cool completely. Beets can be roasted a day to a few days ahead of time and kept in the refrigerator, in a container to keep them from drying out, until needed.