It is lunch time and, just as I am herding my students into the bathroom to wash their hands before they dive into their lunch boxes, my classroom phone rings. It’s one of my daughter’s teachers on the other end.
“Um, Taesha. What did you pack with Alice’s carrot sticks? Is that frosting?” she asks, clearly a bit baffled. I think back quickly to my lunch packing session from the evening before, trying to remember what I could have possible put in my daughter’s lunch box that resembled frosting!
“Ohhhhhhh! That’s just beet hummus!” I finally recall. “Alice will be thrilled to see it.”
Beet hummus is absoutely not a stroke of genius on my part. Some other brilliant lady or gent came up with it and I have seen the stunning fuchsia chickpea mash slowly taking the foodie world by storm. I hadn’t really thought about making it until Alice recently hit a vegetable-eating rut. Being a typically 3 year-old, she had started to refuse many foods she had always loved in the past for some reason I (or any other logically human being) failed to wrap my brain around. While I can easily sneak all the veggies I want into the smoothies she will drink by the galloon, I put on my preschool teacher brain to see if I could figure out some sort of way to entice her into eating them as is. That’s when I remembered beet hummus. What child could resist bright pink food? Clearly not mine, because, as soon as I put it in front of her, she squealed with joy and processed to shovel it into her mouth by the spoonful.
If you google “Beet Hummus,” you will find many incredible variations. After researching several recipes, I concluded that beet hummus was pretty much traditional hummus with beet thrown in. Simple enough! So I took out my tried-and-true hummus recipe and got to modifying.
*1/2-1 small cooked, cooled, and peeled beet (I steamed mine for 20 minutes) How much beet you want to add will depend on how pink you want your hummus and how much you like the taste of beets.
*2 cups chickpeas, drained and rinsed
*3 tablespoons of tahini
*1/3 cup extra virgin olive oil
*2-3 large cloves garlic (again, depending on how much you like garlic)
*zest of one lemon
*fresh lemon juice to taste (I usually start with 3 tablespoons)
*salt & pepper to taste
*water to obtain desired consistancy
1. Throw your beet into a food processor or blender. Run until the beet is really chopped up. You may have to scrape the sides a few times during this process, but it helps to avoid chunks of beet in your hummus.
2. Add the reminaing ingredients except for the water. Blend until smooth and well combined.
3. If hummus is too thick for your taste, slowly pour in water while hummus is mixing until it reaches your desired consistancy.
4. Sample! Add a bit more salt, pepper, or lemon juice as desired.
5. Store in an air-tight container for 4-5 days.