Beet Hummus. Vegan. Gluten Free.

I bought some lovely candy cane beets at the farmer’s market over the 4th of July weekend.  I thought I would roast them.  Then as the rainy weekend progressed, I had the opportunity to pick up a friend’s farm co-op for her while she was on vacation. I thought it would be nice to make her some goodies with her veggies – as she was coming home from her vacation the next day.  Her crops had some really small red beets.  My mind started racing and hummus came to mind.  The candy cane and classic red beets made such a fun colored hummus.  I divided up it up and packaged some up for her and kept some for my family.  We use it on sandwiches, on salads and of course to dip chips or veggies in.  It was so good and well-received by my vacationing friends.

Ingredients:

2 large and 3 smaller roasted beets
1 can of garbanzo beans, rinsed and drained
1/4 cup of lemon juice
3 cloves of garlic, peeled
2 tablespoons of tahini
Salt and pepper
Olive oil (approx. 1/4 cup) for drizzling into the mixture when processing

Directions:

Roast your beets according to the instructions above.  Then, once cooled, remove the outer skin of the beets.  Add them to your food processor.  Then add the beans, juice, garlic and tahini.  Blend until smooth.  Then, through the spout, turn the machine on to blend and drizzle the olive oil into the beet hummus.  Once creamy and smooth – you are set.  Taste test and add salt and pepper.  Serve or store in the refrigerator covered.

Serve with veggies, chips, on a salad or sandwich or veggie burger.

Sunday:  Cycling (20 miles)
Monday:  15 outdoor miles
Tuesday:  5 treadmill miles/strength training
Wednesday:  8 outdoor miles/travel day to NJ.
Thursday:   Rest day.
Friday:  12.13 outdoor run

That’s a wrap from a very humid Pennsylvania.  Hope your staying cool.

— Knead to Cook