Fitness Crazed Foodie
Lover of all things food and fitness related
As the season of farmers markets is coming to its last couple months, I decided to start challenging myself by purchasing produce and ingredients outside of my cooking comfort zone. This week's ingredient to cook and transform: beets! Within the last couple of years I have started to appreciate the unique flavor of beets, but have never cooked with them. I know they provide many nutrients and a vibrant color to any dish, so I created a great end-of-summer dip with beets as the star ingredient.
Enjoy this hummus with a side of veggies or by spreading it on a sandwich or on top of a salad. This could also be part of a more aesthetic appetizer by spreading it on a whole-wheat toasted crostini with crumbled feta cheese and fresh basil on top.
I think you get the point that it's a very versatile dip, so get creative with it!
1 large beet
3 cloves of garlic
1- 15 oz can of chickpeas
1 tbsp flax seed
1 tbsp peanut butter
1/2 tbsp sesame oil
2 tbsp olive oil
1/2 lemon- juiced
Salt and pepper
Preheat the oven to 375 F. To prepare the beet, chop the stem and greens off, peel the skin, and wash. Grab a small baking pan (with taller edges because it might bleed out) and aluminum foil. Spray the foil and beet with cooking spray and wrap the beet in the foil tightly in a ball. Place on the baking pan and bake for 45-60 minutes. It will be done with you poke it with a knife and the knife easily comes out without resistance.
While the beets are baking, prepare the rest of the ingredients. Mince the garlic and add to the blender. Drain and rinse the chickpeas, and add them along with the rest of the ingredients to the blender or food processor. You may be wondering why I am adding peanut butter to a hummus because I know it sounds strange! I am using peanut butter and sesame oil as a substitute for tahini. I didn't have any tahini on hand, so this substitution creates the same flavors and consistency.
Once the beet is done, roughly chop it and add it to the blender. Start with just 2 tbsp of water and continue to add it a tablespoon at a time until you get a hummus texture.
Serve immediately or refrigerate for up to 5 days. ENJOY!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!