Beet Hummus and Beet Dip

     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.

Beet Hummus

Beet hummus made with sunflower seed butter

     6 oz. roasted beets 
     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

Beet dip

 

     6 oz. roasted beets 
    1/2 c. water

     1 clove of garlic

     juice of 1/2 freshly squeezed lemon (See Juice in the Glossary)

     1/2 c. olive oil (See Oil in the Glossary)

     salt (See Salt in the Glossary)

     Put all ingredients except salt into a good blender and blend until thoroughly smooth and creamy. Add salt to taste.