Happy Friday! The sun is out today and it’s making me quite happy. I’m typically completely fine with the cold, gray days that accompany the winter season. I embrace them, in fact. But today, running on the trails and seeing the waves crashing onto the shore got me super excited for summer days of paddle boarding and grilling on the beach til the sun goes down. So today, I will embrace the patches of sun and hold on to thoughts of the distant arrival of warm afternoons and sun kissed skin. It’s not like the cozy, snowed in days won’t be back anytime soon…
So this beet hummus…is so good. I’ve become a lover of all things beet and have also become intrigued by their possibilities over the last few years. They could not be a healthier addition to a clean lifestyle, and I love the color they add to pretty much anything they touch…this hummus included. I don’t love garbanzo beans, so I used cannellini beans instead and added a tad more Tabasco than normal to kick the heat up a bit (I love heat). It’s really good with baked pita pieces and fresh cucumber and especially good on the veggie packed sandwich I made for lunch on the Ezekial’s sesame bread that I’m obsessed with. I’m thinking it’s going to be a really healthy addition to game day this Sunday and definitely add some visual interest to the smorgasbord of snacks we have in store.
Sidenote, Lady Gaga for halftime? Yes, please! I think it’s safe to assume we’re going to get nothing but an amazing performance. Whether you like her music or not, there’s no denying that the woman is a rockstar and clearly knows how to put on a show. I’m thinking we could all use a little mindless fun this weekend…so let loose a little, get your game face on, and make some yummy snacks! Oh, and don’t forget the beer… ENJOY!
Roasted Beet Hummus
- 2 medium beets, scrubbed
- 1-15 ounce can cannellini beans, drained, rinsed, and liquid reserved
- 1/3 cup tahini
- 2 cloves garlic, peeled
- juice from one lemon
- 1/2 teaspoon hot sauce
- salt and pepper to taste
- Preheat oven to 400 degrees. Place beets in a small baking dish and roast for 40 minutes or until a knife easily pierces through to their middle. Remove from oven and allow to cool completely before peeling and cutting into small chunks.
- Place the beets, beans, tahini, and garlic in the bowl of a food processor fitted with the blade. Process until everything is starting to come together. Add in the lemon juice and hot sauce and process for another minute more until smooth. Add in the reserved bean liquid just a little bit at a time and process until the desired consistency is achieved. Season with salt and pepper to taste. Serve with pita chips, crackers, and crudites. ENJOY!