I’m sure we all have things we dislike.
But let me you on a secret: I have an unusual aversion to anything that is red or pink. I’m not talking about roses (because I think they are gorgeous), red heels, accessories (I own a red backpack). I’m talking about food.
Maybe its the vibrancy of the color that just makes anything edible seem fake. Maybe its because my brain automatically tells me there must be added food dyes. Or maybe its because I’ve been traumatized by that gross cherry-flavored syrup you get from the doctors. All I know is that I hated anything red or pink colored since elementary school. I can barely tolerate strawberry ice-cream, I hate red colored skittles, I can’t stand swedish fish, I don’t eat pink frosting, I don’t even order red colored smoothies. Anything with that color I could not stand.
But boy have I been wrong. Because today I discovered that maybe…just maybe red colored food can taste good.
SO BEFORE ANY OF YOU think “Beet hummus -Gross”, I want you to listen up first! Today, I’m going to be an absolute HYPOCRITE and try to convince all of you you that this pink-shaded beet hummus is actually one of the best things I’ve had. As a hater of anything red/pink that is edible, I think I’ve discovered a hidden gem that actually might be one of the exceptions to my strange aversion.
SO why beet hummus? I first came across this wacky idea whilst grocery shopping at WholeFoods. I had discovered a selection of fresh hummus and amongst them was this tub of bright pink hummus. Ugh.When I saw the pink I knew I would never buy it. But somehow, I couldn’t forget it. So I went online to Google this and guess what? It is actually quite popular!
When I texted my youngest sister (I have another sister) and told her I was eating beet hummus, her first reaction was “ugh. Is that even good?”
Even with all the skepticism, Zoe and I decided to set up a little test in our experimental kitchen and see if this really worked. We used a basic hummus base, but added canned beets and leftover riced broccoli (because we ran out of cauliflower) instead. The broccoli gives the hummus added nutrition, replacing the usual tahini to give the hummus more substance and an added creaminess. Drawing inspiration on one of my favorite salad combos: feta cheese, walnuts and beets, we decided to replicate its flavors. I’m sure a blended up salad wouldn’t taste that bad right?
Well it was more than “not bad”. It was actually Amazing.
Just crumble on the vinegary-salty vegan feta, a handful of those toasted walnuts and there you have it: gourmet tub of beet hummus. Take some carrots, dip it into that hummus with the smooth tangy feta and warm crunchy walnuts – trust me, you will never buy store-brought hummus again. Don’t miss out on the feta and walnuts, because it is combination that makes this beet hummus special.
Healthy, Cheap, Easy! A great idea for a dinner party, or a girls night or even an everyday night dinner.
And …..just if you get any weird looks, just remember that someone who would hated anything pink-red colored devoured this without any complaints. Dont’ worry, just about anybody would love it.
Ingredients – serves 6
- 1/2 can of pickled beets (7 oz)
- 1 can of chickpeas, drained
- 1/4 cup riced broccoli
- 4 tbsp chickpea water from the can
- 1 tsp salt
- 1/4 tsp cumin
- Black pepper
Garnish: Our Homemade Vegan Feta, Toasted Walnuts (crushed)
How to Make:
- Add your broccoli to your blender to rice (don’t bother cleaning our your blender yet, you can use it to make the rest of your hummus).
- In a saucepan, add your riced broccoli. Over medium heat, gently cook the broccoli until it is soft. This step is done to take away the flavor that comes from raw broccoli.
- Add your pickled beets, drained chickpeas and broccoli to your blender. Blend till pureed (I like pulsing it because it mixes better). Use a spatula to move the scrap the edges.
- Add the chickpea water in intervals, to help loosen the hummus until it forms a creamy consistency.
- Add in your seasonings – salt, cumin and a sprinkle of black pepper. Blend till fully incorporated.
- Scoop into a container. Refrigerate for at least an hour or so. It tastes much better cold.
- To serve, garnish with crumbled vegan feta cheese and toasted walnuts.
How to Serve:
Our Suggestions: Beet Hummus is by no means traditional or authentic. This is a modern twist on the classic Middle-Eastern hummus. We wanted to make this low-carb, low-fat so we omitted the tahini and oil, instead using more beets and chickpea water to give it that classic smooth texture. Broccoli is added to add more depth/richness and nutrients, without overpowering the flavor of the hummus. This is also a great way to use leftover vegetables!
Broccoli: If you don’t have broccoli, you may add an equivalent amount of riced cauliflower which will work perfectly as well!
Vegan Feta: If you are not vegan or dairy free, use regular feta cheese or even goat cheese.
Walnuts: Another great substitute would be sliced almonds or pecans!
Pickled Beets: I have not making this with regular canned beets, but it will make an adequate substitute. Just make sure you taste and adjust seasonings if needed. (Of course use pickled beets if you can!)
If you want to avoid using processed food, you can use around 1-2 small fresh beets /1 medium beet (about 1 cup) roasted beets. Instructions include:
- Scrub your beets well.
- Wrap each beet individually with foil.
- Roast in 375F oven for 1 hour, or till tender. Allow it to cool slightly.
- Add to the blender to puree before adding in the chickpeas and broccoli.
Zoe & Mia
(This post is featured on Sunday Food & Fitness, Turn it Up Tuesdays, Totally Terrific Tuesday, Two Cup Tuesday, Lets Be Friends Blog Hop, Hearth and Soul Hop, Tutorials and Tips, Create Link Inspire, Allergy Free Thursdays)