Sunday, October 13, 2013

Edamame Beet Hummus

What started as an effort to clean out my fridge/freezer, resulted in a brilliant red spread that cuts it as a veggie dip, sandwich spread, or a hell of a good April Fool's Day cupcake frosting.  Comes together relatively quickly if you have some extra roasted beets lying around.  While it is def't a different beast than chickpea based hummus, it is good for the carb conscious trying to get more vegetables into their diet.

Edamame Beet Hummus

1 cup frozen shelled edamame
2 medium (1/2 lb) medium beets, roasted and peeled
1/4 cup stirred tahini
1/4 cup fresh lemon juice
2-3 cloves garlic
3/4 teaspooon kosher salt
1 teaspoon toasted cumin, ground
1/2 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
Suggested serving: Sliced cucumbers, pita chips, celery, and olives


Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

Quarter the roast beets. In a food processor, puree the edamame, beets, tahini, juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

To serve: Transfer to a small bowl and drizzle with remaining oil and a few grinds of pepper, surrounding with the suggested vegetables, or refrigerate for later consumption.