Beet hummus

maestraz · Post by **maestraz** » Mon Jun 16, 2014 7:43 pm

At my dinner group this past weekend, there was roasted red beet hummus, and it was delicious. The recipe came from a recent Cooking Light magazine. It was served with multiple-colored raw veggies and it all looked beautiful on the plate. I'm the only food-issue person in the group, and everyone else loved it too. Caveat: there were walnuts in it.

Polly · Post by **Polly** » Mon Jun 16, 2014 8:08 pm

Suze, do you know how it was made? Did it have sesame in it (unfortunately red on MRT .......a no-no for me). I can do walnuts.

Polly

maestraz · Post by **maestraz** » Mon Jun 16, 2014 8:30 pm

Hi Polly,
The person who brought it did not mention sesame when she ran down the ingredients, but I suggest you look up the recipe. Not kidding, nine other people who have no food issues were raving about it. It involved some walnut roasting, but other than that was made with a food processor.

I am the luckiest dinner group girl--my buddies are always on the lookout for foods I can eat, or else they let me know to bring something.

nerdhume · Post by **nerdhume** » Tue Jun 17, 2014 3:44 am

This recipe seems simple and doesn't have any sesame or nuts. I may try it I love hummus.
http://minimalistbaker.com/roasted-beet-hummus/

ldubois7 · Post by **ldubois7** » Tue Jun 17, 2014 6:45 am

Tahini is in the recipe which is ground up sesame seeds. It looks like an awesome recipe, though. I will try it for my husband!

Polly · Post by **Polly** » Tue Jun 17, 2014 6:57 am

Linda and all,

I saw that. I wonder if it would taste OK without tahini or if there is any reasonable substitute for it. Any ideas?

Polly

ldubois7 · Post by **ldubois7** » Tue Jun 17, 2014 10:32 am

Polly,

I would think you could substitute sunflower seed butter, or not use anything at all. The chickpeas would be the thickener for the hummus, so I think the tahini would be for the unique flavor it creates.

UkuleleLady · Post by **UkuleleLady** » Tue Jun 17, 2014 1:15 pm

Cashew butter could also work? Or extra olive oil. When I make cannellini bean dip I only use olive oil.

The beet hummus looks delicious, but it's too hot to use my oven again this summer. Maybe the solar oven??
Cheers,
Nancy

ladyathome · Post by **ladyathome** » Wed Jun 18, 2014 11:12 am

Is this the recipe she brought?

Ingredients

1 small red beet
1/4 cup coarsely chopped walnuts
4 garlic cloves, halved
1 teaspoon grated lemon rind
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1. Preheat oven to 450°.
2. Leave root and 1 inch stem on beet; scrub with a brush. Wrap beet in foil. Place on a rimmed baking sheet. Bake at 450° for 35 minutes. Add walnuts and garlic to pan. Bake 7 minutes or until nuts are toasted. Cool 10 minutes. Trim off beet root; rub off skin. Cut beet into quarters.
3. Place garlic in a food processor; process until finely chopped. Add beet, and process until very finely chopped. Add walnuts, lemon rind, and remaining ingredients. Process until smooth.

ldubois7 · Post by **ldubois7** » Wed Jun 18, 2014 2:02 pm

Lady at home...That looks delicious!

ladyathome · Post by **ladyathome** » Wed Jun 18, 2014 3:01 pm

Yes it does! ...(I googled!)

Polly · Post by **Polly** » Wed Jun 18, 2014 8:47 pm

I think I can safely eat that one......thanks!

Polly

brandy · Post by **brandy** » Thu Jun 19, 2014 6:44 am

Wow this looks good! I'll probably substitute olive oil for the walnut oil and cashew butter for the garbanzos.