Wednesday 20 March 2013

Beet hummus

There are certain ingredients which tend to be forgotten. Certain foods which not only we never cook, but also we hardly know what to do with them. Parsnip, radish, red cabbage and beets, among others, are on my list. I never buy them, but sometimes they appear in my fridge (as part of the organic food basket) and then I have to look for the best manner to cook them. This week has been radish and beets turn. The firsts are still there; the beets have been converted to an original and delicious recipe, which  enlarges my official list of recipes from now on, not because of the recipe, but also because it has turned to be a very healthy food. 

These situations are great chances to discover and taste new flavours and recipes. And, sometimes these recipes, which come unintentionally, arrive to stay. This is one of these.

I am not sure if I have ever told you I am absolutely obsessed with hummus. I love it. I eat hummus every week and more than once. Thousands of different recipes and combinations, and a unique way of eating legumes. The colour of beets makes it really beautiful and appetizing, and it gives an extra point of creaminess. A perfect recipe as an appetizer with toast or pita bread.

Beet hummus
- 2 beets
- 1/2 onion, chopped.
- 7oz chickpeas cooked.
- 1 tbsp tahini
- olive oil
- lemon juice
- salt

Clean the beets perfectly, cover with water in a saucepan and simmer for 20 minutes or until they are tender. Let them cool. Meanwhile, sauté the onion until soft and lightly golden. Place the beet, the onion and the chickpeas in a food processor and pulse until smooth. Add tahini, lemon juice, olive oil and salt and pulse again. Check and season if necessary. 

Serve with toast or pita bread. My recommendation: serve on a toast with melted camembert. Delicious.

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