We made a rare trip to Whole Foods last weekend, we wanted to cook up some scallops and that is really the easiest place locally to find them. Otherwise we don’t hit up Whole Foods too much. The past few visits the flavor to cost ratio was way off. I picked up a bunch of red beets and yellow beets to roast up for salad. If you haven’t given beets a try I highly recommend them roasted. I am a recent convert to beets. I remember eating the canned variety when I was younger and chocking them down. The 3-day beet diet ring a bell with anyone? Ick!
I roasted the beets and had them waiting in the fridge when I ran across this recipe on The Local Beet. Thought is looked like a great new way to use up the beets and hummus is a staple in my food repertoire. As a bonus it is a great low point dip* for no point veggies.
- 1 medium red beet cooked until tender and peeled
- 1/4 cup tahini
- 3 small garlic cloves
- 2 teaspoons lemon juice
- kosher salt to taste
- water to thin
- Puree the beet, tahini, garlic, and lemon juice in the bowl of a food processor until smooth.
- Salt to taste.
- Add water to thin to the consistency of a spread or hummus.
I used the roasted red beets for the recipe. The hummus turns out very earthy and flavorful. What I was stunned by is the color, such a beautiful shade of fuchsia. My photo hardly does it justice.
*By my calculations this hummus as 2 WW pts per serving. Typical of most store bought hummus.