Beautiful Beet Hummus

Add some eye-candy to your next appie spread this holiday season with this beautiful beet hummus spiked with harissa and lemon and topped with pomegranate seeds and mint.

Appealing as that may sound, this next part is even better: Your blender will be doing 90% of the work.

Your 10% can be distilled into: Trim beet. Juice lemon. Open can. Find oil and spice.

Prettifying your serving plate is totally optional. But if you have time to roast some lemons, do it, cause the result is this warm citrusy aroma that is paradoxically both calming and uplifting. Seriously. Do. It.

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Ingredients

  • 1/4 cup of lemon juice
  • 1/4 cup of olive oil
  • 1 cup of raw beet, roughly chopped
  • 1 tablespoon harissa spice {This is a Moroccan spice blend. I bought mine and it contains dried hot chilis, cumin, caraway, coriander, garlic and spearmint. Yes, spearmint!}
  • salt to taste
  • 1 540 ml can of chickpeas, drained. {Save the liquid! This is liquid gold, you can use it to replace eggs in certain applications, like making cakes, and even mayo and meringues and egg-free egg nog.}

Optionally, for serving

  • tablespoon of pomegranate seeds
  • handful of fresh mint
  • roasted lemons {quarter the lemons, and roast at 350 until browned, about 15 or 20 minutes. They will be hot obviously, so handle with caution}

Instructions

Note: If you are roasting the lemons get that done first. 

  1. Place the ingredients in the blender in the order listed above and blend until desired smoothness.
  2. Optionally, garnish with fresh mint, roasted lemons, and pomegranate seeds.
  3. Enjoy!

This dip is spicy! Serve it with crunchy, neutral dippers such as thin slices of toasted baguette, pita chips, carrots, celery, and cucumber. I bet it would make a great sandwich spread too!

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Be sure to pin it!

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds

The backstory

Lots of times I make up recipes because I want to play with flavour combinations. This one was born in an entirely different way. It started with this image of beets from gratisography.

beet_inspiration_293H (1)

I love how dynamic it is.

Your eyes move from the leafy tops to the embattled beets, then you start taking in splatters and your brain is registering “gore” while your eyes are simultaneously landing on a blood-soaked knife.

Then a little smile plays across your face.

The banal act of chopping vegetables has been rendered as a crime scene.

I love gratisography. A sense of playfulness, and yes, this healthy dose of weirdness permeates his work. I’ve used his work in two other places: this humour piece and also in the video for Feeding the Hangry: Episode 1.

Back to the photograph — I kept looking at it and wanting to put it in a post somehow and then I realized I could make something out of beets, something that really showcased those saturated pinky-red hues.

And that’s how Beautiful Beet Hummus was born.

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Sylvia

3 comments

  1. Pingback: Yes, we have no-egg nog. And it’s rich and creamy and plant-powered! | not not nutritious

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