Most every “summer” Friday since we moved to our current neighborhood (0ver 2 years ago now), come 8pm it dawns on me… “damn, missed the farmer’s market again!?”. Our neighborhood has a Friday evening farmer’s market from May-October and I have been an embarrassing 2 times!? I literally always forget because Friday night = weird time for a farmer’s market. Right?!
Well, this past Friday I made it and even got Walter to go along with me 🙂 It’s not the best market, it’s pretty small, but it’s so close to our house we really should be taking advantage of it!
We were strolling through one of the farm stands and decided we would like to get some corn. I picked up and ear and started peeling… I screeched and tossed the corn right back into the pile. The farmer said “oh yeah, all this corn has worms”. Excuse me… WhAT? Worms? Why?! Well… fun fact, any corn that doesn’t have a worm in it has been sprayed or treated with some sort of pesticide. The farmer told us “if someone tries to sell you ‘organic corn’ and there isn’t a worm in it then they are lying to you.” Hmmmm… good to know.
We decided against the wormed corn and opted for a bunch of beautiful beets 🙂 From them was born this Beet Hummus!
We are big beet lovers and big hummus lovers over here, so Beet Hummus was a no brainer. It comes out shockingly smooth even without any oil. I added a little bit of olive oil at the end, but that was mainly just for flavor. Roasted beets, chickpeas and tahini are the main ingredients with everything else added to enhance the flavor.Print
- 1 medium roasted beet
- 1 15.5oz can chick peas, drained
- 1 clove garlic
- 1 tbsp tahini
- 2 tsp lemon juice
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1 tbsp olive oil
- Slice beet in quarters
- Place in food processor with all the ingredients except the olive oil
- Process on high, slowly pour in olive oil once hummus looks smooth
- Continue to process until completely smooth
- Eat or store in the refrigerator in an air-tight container 3-5 days
To roast the beet, wrap it in aluminum foil, bake in the oven at 350 degrees for 60-90 minutes until cooked completely through. You should be able to pierce it with a knife and have the knife cut all the way through easily. Remove from oven, cool to room temperature. Remove from aluminum foil and peal, skin will come off easily.
It’s a perfect dip for fresh veggies, or pita chips, but adding it as a spread on my avocado toast (pictured below) is my latest addiction — so delicious!
Pin It For Later: