MEMBER RECIPE
Beet Hummus Recipe
By elanaspantry
Email
This beet hummus recipe comes from Elise over at simplyrecipes.com. She is one of my favorite bloggers and I was lucky enough to hear her speak at the last Blogher Food conference. I myself, would not have ever thought of combining beets into a hummus type dip, so, leave it to Elise. She is the inspiration for me on many fronts.
INGREDIENTS
- 4 medium sized beets, scrubbed, cooked and cubed (learn how to roast beets)
- ¼ cup raw tahini paste
- ¼ cup lemon juice
- 1 small clove garlic, pressed
- ¼ teaspoon celtic sea salt
INSTRUCTIONS
- Place all ingredients in a food processor and pulse until smooth
- Serve with crackers (Elise suggests topping with goat cheese)
Member recipes are not tested by the CHOW food team.
I made this for friends a month ago and a few quarts have been requested for an engagement party for 70 this Saturday. And, weewah, regardless of nomenclature for all of the above, its really good.
CP
I LOVE beets and this sounds wonderful. Though I might use any old sea salt.
O. M. G. I am horrified. Why, why, why would you call this hummus?
And the Celtic Sea? Well that's a slick bit of marketing there. So wild & romantic sounding!
I was suprised that I didn't know where it was, so I googled the name 'Celtic Sea'. Results :
"It (the name) was adopted in France before being common in the English-speaking countries.[1] It was adopted by marine biologists and oceanographers, and later by oil exploration firms.[2] It is named in a 1963 British atlas,[3] but a 1972 article states "what British maps call the western approaches, and what the oil industry calls the Celtic Sea [...] certainly the residents on the western coast [of Great Britain] don't refer to it as such."[
As anyone who grew w/ hummus in the home would never refer to the above, as such either!