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W loves hummus right now. He can’t get enough of it. He would eat it with a
spoon his hands if I’d let him.
Since I’m trying to feed him as many veggies as I can, I thought what better way to sneak in some extra veggies than through one of his favorite snacks.
My beet soup was a big hit with W, so I thought I would try a beet hummus.
I’ll admit another, somewhat selfish, reason for choosing beets. After recently purchasing a new camera I have been working on improving my food photography skills. I have found, rather quickly, that food photograph is no joke.
It is difficult!
Between trying to figure out the proper lighting and using just the right food props, I’m a little lost in comparison to the amazing food bloggers out there.
Beets, in addition to their great, Earthy flavor, turn everything into such a vibrant color. So, I thought beets would be the perfect food to practice my photography skills.
Healthy, Easy to make and Delicious!
I have a lot to learn when it comes to photography, but I’m sure having a lot of fun practicing. The more I practice, the more food I get to taste-test!
And, this beet hummus is very tasty.
Hummus is an easy, healthy snack with raw veggies or a yummy addition to sandwiches or wraps for extra flavor.
Yet, the best thing about hummus is that it is SO easy to make. After cooking up the beets, just throw all the ingredients into the food processor (I like this one).
- 1 15 oz. can of chickpeas
- 3 beets, steamed or roasted (I steamed them- I don't really taste a difference)
- 1/2 C tahini
- 4-5 cloves of garlic, minced
- 1/4 C lime juice, about 3 limes
- 1/2 tsp lime zest
- 1-2 tsp. ground cumin
- salt and pepper, to taste
- Peel and roast or steam beets. To steam the beets, just put them in a steamer over boiling water for about 15-20 minutes.
- Once beets are finished, place them along with all the other ingredients into a food processor. Blend until smooth.
- Enjoy with fresh veggies or pita chips.
Let me know what you think of my beet hummus recipe in the comment section below!