The rain gods have blessed us yet again! We’ve actually had a few straight days of rain and it has been incredible. The cooler temperatures, clouds, and rain have brought on a subtle sense of fall. I am slightly eager for cool, brisk fall days and of course, fall harvest! Pumpkins, apples, winter squashes, brussels sprouts, cider, and the return of arugula! Can’t get too excited quite yet as it is still mid August. Tomatoes, sweet corn, beets, and carrots will have to do ;)
In the past week Lola Jean has made her beet hummus three times and it is quite possibly one of the best hummus’ I have ever had (aside from Mark’s from Everdale and Prasino’s). It is a delightful switch up from the typical chickpea hummus and the beets give it a subtle sweetness which is always a way to please my palate.
1/2 lb. beets* – washed, peeled, and cooked until tender
2 tbsp tahini
5 tbsp lemon juice
1-2 clove garlic
1 tbsp. cumin
1 tbsp lemon zest*
Salt & pepper to taste
Blend all ingredients together in food processor and pulse until smooth. Adjust to taste.
*Red or golden work well. Golden beets make it a bit sweeter than red
**Original recipe called for zest but was not included (lemons are really prominent in these parts)
Enjoy with fresh cut veggies, pita, on burgers or sandwiches.