Replace garbanzos with beets to make hummus? This sounds like the desperate ploy of a hummus fan with a newly diagnosed allergy to garbanzos but is actually a surprisingly tasty dip. Beets work well with lemon juice and garlic, after all, and the tahini and olive oil help turn them into a rich, creamy dip that you don't need food allergies to appreciate.
If you're allergic to (sesame) tahini, you can substitute sunflower seed butter; you may need to add a little extra water to get the hummus to blend properly, as sunflower seed butter is a bit thicker than tahini. As always, read the ingredient label: Some sunflower seed butter has added guar gum or other ingredients; some is sweetened, which you may find disagreeable in a savory dip.
Even if you're not allergic to both sesame and sunflower seeds, try the beet dip; it too is surprisingly smooth and delicious.
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| Beet hummus made with sunflower seed butter |
1/2 c. water
2 cloves of garlic
juice of 1 freshly squeezed lemon (See Juice in the Glossary)
1/2 c. olive oil (See Oil in the Glossary)
1/2 c. tahini (See Tahini in the Glossary)
salt (See Salt in the Glossary)
Put the beets, water, garlic, lemon juice and olive oil in a good blender and blend until thoroughly smooth and creamy. Add a small amount of extra water if necessary to get the mixture to blend properly. Add the tahini and blend until thoroughly mixed. Add salt to taste. Refrigerate.
Beet Dip
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| Beet dip |
1/2 c. water
