September 5th, 2012
This Beet Hummus is in honor of my little Pia who is off to her first day of Kindergarten today!! My goodness, where did the time go….
Pia and Mason did an impromptu photo shoot this morning so I could see how big she was getting. Mostly I noticed how big he is getting…. (these pictures are from January, April and Today)
(I feel like it looks like Mason got photo shopped into this. But that is really how big he is. Freaky, huh?)
Pia was up all night saying: “is it time for me to get ready for my first day of kindergarten today!?”
And I was up all night saying: “huuuhhh? Sheeze, pleeeeease go back to sleeeep!”
And there she was this morning. Bright eyed and bushy tailed, already dressed in the outfit she picked out last night, brush and pony tail holders in hand. “Braided piggy tails mom- not regular.”
And out the door she scooted with her dad, a back back (!!!) and lunch box in tow.
In her lunch box was this beet hummus- her favorite for obvious reasons. The color.
To make this hummus:
Boil the beet to tender, 10-15 minutes, and then peel, rinse and let cool. Cut the beet into bit sized pieces.
In the bowl of a food processor, combine the beets and garlic cloves and pulse until well combined.
Then add the garbanzo beans, lemon juice and olive oil.
Pulse until the hummus is well combined and thick. Sprinkle with kosher salt to taste.
Serve with fresh veggies or crackers.
Recipe: Beet Hummus
Summary: makes 2 cups
- -1 large purple beet
- -2 cloves garlic
- -1 can garbanzo beans
- -2 Tablespoons fresh lemon juice
- -¼ cup olive oil
- -Kosher salt
- 1. Boil the beet to tender, 10-15 minutes, and then peel, rinse and let cool.
- 2. Cut the beet into bit sized pieces.
- 3. In the bowl of a food processor, combine the beets, garlic cloves, garbanzo beans, juice and olive oil.
- 4. Pulse until the hummus is well combined and thick.
- 5. Sprinkle with kosher salt to taste.
Preparation time: 5 minute(s)
Number of servings (yield): 6