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.
When it comes to beets though, I find that there is a bit of a love-hate relationship with them –as in, people either love them, or hate them. I am a beet lover. I think they are beautiful, I worship their color and truly enjoy their sweet, earthy taste. My husband on the other hand, holds great disdain for this little root vegetable. I think this comment from Jerry on my previous beet post, pretty well sums up my husband’s perspective:
“From a man’s point of view – beets taste like dirt and there’s no disguising this fact!”
Thank you Jerry, my husband could not have said it better himself :-)
So, all you beet haters, turn away from this beet recipe and head on over to my delicious gluten free beet cake –I think you’ll be pleasantly surprised with it. My husband certainly was.
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
The amazing Jen Cafferty of gfreelife.com is once again throwing The Gluten Free Cooking Expo in Chicago (at The Wyndham Hotel). I spoke with her the other day and she told me that registration is filling up fast. If you are interested in attending this conference on April 17th & 18th, head on over to gfreelife.com to sign up.
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