Happy Monday! I had originally planned to share this delicious and oh-so-pretty Beet Hummus with you last week, but vacation prep combined with a couple of cranky kiddos got the best of me.
Luckily after five days in Mexico, I’m back feeling refreshed and ready to jump right into blogging and mommin’ mode!
While beets are one of my favorite root vegetables, I hardly ever cook with them. Marc turns his nose up at them and the thought of having to clean up after my savage kids eat them makes me cringe. So unfortunately for me, I rarely cook them.
A couple of weeks ago, however, I bought a few beets for a photoshoot that I had to do. Not wanting them to go to waste, I dreamt up some beet hummus. Bonus: Lars was super interested in the pink dip I was making and actually loved it. Now we have two beet lovers in the house!
The hardest part about making Beet Hummus is cooking the beets themselves. I always prefer to roast my beets rather than boil them, as it feels less messy to me. To roast beets, I give them a good scrub, wrap them in aluminum foil with a drizzle of olive oil, and roast them for about an hour, or until they’re tender.
Once they’re cooked I let them cool and slide the skin off. Not hard by any means, just time consuming.
After the beets are roasted, it’s super simple – just add it all to a food processor or blender and puree away.
This was delicious spread on some toasted baguette, with pita chips, and raw veggies, but my favorite way was on a veggie sandwich. I put a thick layer of Beet Hummus and topped it with sliced tomatoes, cucumbers, lettuce, shredded carrots, pickles, and avocado. Holy delicious!