When I read about Jen from Beantown Baker’s Power of Pink Challenge, I knew immediately that I wanted to get involved. To help promote Breast Cancer Awareness, Jen is encouraging bloggers and bakers to whip up something pink in the kitchen. At the end of the month, one participant will be chosen, and Jen will make a $100 donation to a charity of his or her choice (I’d chose the Ellie Fund). Love that!
When brainstorming ways to make a pink dish, I narrowed my options down to two foods: strawberries and beets. And since the only thing I love more than hummus is having bright red pee for three straight days, roasted beet hummus was the winning concoction. It’s actually been on my hummus to-do list for months now (along with butternut squash hummus, zucchini hummus and chickpea-less hummus), so the timing was perfect.
I’ve learned from juicing beets that lemons are a great way to cut some of the bitterness beets can have. This hummus is delicious, and I just love the bright magenta pink color!
Roasted Beet Hummus
2013-10-09 08:52:22
Yields 1
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Ingredients
1 medium beet
1 can chickpeas
2 tbsp lemon juice (Juice from 1 large lemon)
Zest from 1 lemon
2 tbsp tahini
2 tbsp olive oil
2 cloves garlic
1/4 tsp cumin
Salt & pepper to taste
Instructions
Preheat oven to 375.
Remove the stems from the beet, scrub it clean, and wrap it in aluminum foil. Place in the oven to roast for about 1 hour, or until a fork slides easily through it. (To reduce roasting time, cut beet into chunks before wrapping in foil).
Let the beet cool in a bowl so that juices aren't lost.
Mix together all ingredients in a bowl.
Place in food process and blend until smooth.
Serve with pita chips, crackers, carrots or other dipping veggies.
Notes
Stores well in the refrigerator for about a week.
By Nicole | Pumps & Iron
Pumps & Iron http://pumpsandiron.com/
Want to participate in the Beantown Baker Power of Pink Challenge, too? Check out the full rules here.
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