This variation on a versatile staple is perfect for the fall harvest.
I play a lot of tennis, but at my level it’s as much about the snacks and socializing after the match as it is about the play. My best hope is that I worked off at least as many calories as I’m about to enjoy during the post-play activities. Whatever the activity, hummus has enjoyed a long time in the spotlight when snacks and finger food are offered, and I can honestly say I’m sick of it!
The following recipe is a riff on traditional hummus using roasted beets instead of garbanzo beans. It provides an interesting variation, as well as a new way to use up some of your fall harvest.
3 medium or 4 small beets
1 lemon, juice and zest
2 tbsp unsalted tahini (sesame seed paste)
1 tbsp plus 1 tsp olive oil
¼ tsp horseradish
Salt to taste
Preheat oven to 375 degrees. Soak and then scrub beets vigorously to remove all dirt. Dry and then rub the beets with 1 tsp olive oil. Place them in a glass baking dish, sprinkle generously with salt, and bake for one hour or until you can easily pierce with a fork.
Remove beets from the oven and allow to cool. Peel and cut the beets into approximately 1-inch cubes and place them in the bowl of a food processor. Add the remaining ingredients, reserving some of the lemon zest for garnish. Pulse mixture until smooth. Taste and adjust seasoning to your liking. Refrigerate until completely chilled. Serve with veggies or your favorite crackers.
Each serving contains approximately 170 calories, 11 g fat, 478 mg sodium, 456 mg potassium, and 17 g total carbohydrate.
November 08, 2016