|Here is a snapshot of my lovely lunch with a lovely lady (Katie's Mom). We sat for several hours and picked away at our creations over a bottle of wine, one Sunday afternoon. The way life should be.|
Here it is, as I promised, beet hummus. knock your socks off color blast. Some may even question if it's edible. Got to love nature. This is the same as any other hummus recipe with a few additions, beets and yogurt. The great thing about making hummus is that it is hard to mess up. It also keeps in the fridge for quite some time.
|Beet Hummus in a Seth Colter made bowl|
|nice and simple ingredients|
2 cups cooked chickpeas
1 med cooked beet
3 garlic cloves
1/4 c lemon juice
1 tbl tahini
1/4 c olive oil
1/3 c plain yogurt
I always use dried chickpeas. Soak about 1/2 cup overnight. The next day add them to a medium pot and about 5 cups of water. Bring to a boil, scoop off the foam. Add 1 tablespoon of salt and simmer for about 1 hours, till soft not mushy. You just have to test them. Drain. I don't bother taking off the skins. That is up to you. To get a large amount off, roll your fist over them along the bottom of a bowl with water. The skins will come off and float to the top. Scoop them out.
|place all of the ingredients except oil, in machine|
In a food processor, blend the chickpeas, garlic, tahini, lemon juice and beets. With the machine running slowly add the oil, until smooth. You may find that you need to add more liquid, try more oil and or yogurt. There is enough liquid when it all blends together smoothly in the machine rather then spitting it around and sticking. Don't add too much liquid, otherwise it will fall off your chip or veggie stick. Salt and pepper to taste.
|a nice and smooth running processor, looks done|
Serve this with blue corn tortilla chips and or carrot sticks or any other fresh veggie. Soon there will be sweet peas and those will be delightful. Have fun playing with color with this one.
This dish is vegetarian