We’ve been snacking on this beet hummus in the Barn at Lost Bridge during meetings and lunches or just while standing around sprucing up the farm stand.
The deliciousness of this beet dish is rivaled only by its vibrant color. The color certainly makes it festive. By which I think I mean, it can feel unusual standing around in grungy farm clothes after digging in the dirt for a few hours eating a brilliant pink food. Like. . . is it okay for your food to be so aggressively prettier and more feminine than you?
But we’ve coming down on the side of “yes, it’s totally fine,” because it’s fresh and filling and yummy. (And if it bugs you, come back and check this recipe out when you’re planning your next baby or bridal shower. You’ll love it then).
2 Medium Beets, roasted and peeled
15 oz can Chickpeas, drained and rinsed
2 Tbsp Tahini
1 clove garlic
¼ cup herbs, roughly chopped (dill, fennel, parsley, oregano, tarragon, garlic scape, thyme)
Juice of 1 lemon
¼ cup olive oil
Salt and pepper to taste
Combine all ingredients in a food processor and pulse until smooth. If it seems too thick, add a splash of water. Adjust the salt and lemon juice to taste. Serve on sandwiches or alongside crackers, cheese, and raw veggies. Store in an airtight container in the fridge for up to 5 days.