Beets always remind me of Russia. There was a small bistro on the north end of Bolsheokhtinsky Prospekt, near where I lived, that served a variety of salads, soups, and breads. My Russian was mediocre at best, and my vocabulary when it came to foods was pathetic, so ordering food was often a nightmare. All the food in this bistro came in vibrant colors, the choices for salad were green, red, or white, the soups came in green, yellow, and white, the breads came in the most impressive array of colors I have ever seen. This made it very easy for me. When it came for my time to order, I could simply ask for the red salad, the green soup, and the black bread. It felt like such an accomplishment to be able to use real words to order my food, rather than pointing. The primary ingredient in the red salad was beets. I fell in love with earthy flavors, and lovely color. This hummus embraces both of those features.
- 3 small roasted beets, or 2 large roasted beets chopped (9 oz)
- 3 cloves garlic
- 1/4 Onion
- 1 lemon
- 2 tablespoons tahini
- Salt and pepper to taste
- Add the roasted beets, garlic, onion, and tahini to a food processor, or blender. Squeeze in the juice of one lemon. Blend until the consistency is smooth.
Good Source of Magnesium, Folate, and Vitamin C Carbs 10.1 g | Fiber 2.22 g | Fat 3.7 g | Protein 2.7 g