I have been on a major hummus kick lately. We all have actually–even my four year old son who recently discovered his love for celery and for dipping it in hummus. I love making my own hummus considering it is as simple as throwing some beans into the blender with lemon, garlic and tahini–staple ingredients in our house. I also love the fact that a traditional hummus is the perfect canvas for other ingredients and flavors. A few of my favorites? This smoked paprika and butternut squash hummus or the variety I make with roasted eggplant, yum! I am all for ease when it comes to whipping up good-for-me eats and this beautifully hued beet hummus takes first prize in that category. Why? It you take a few short cuts this is a two ingredient dish! Here’s how…Sure, you can roast your beets (that takes an hour, boo) or you can cheat (we all need a few short-cuts) and buy one of the many, pre-cooked beet options in the refrigerated section of your grocery store! Trader Joes carries pre-cooked beets or you can try one of the many varieties from a great brand, Love Beets. Either way, the simple act of buying your beets already roasted will save you tons of time in the kitchen. Score!
What makes beets so great? Let me count the ways.
- They are beautiful and add a spectacular hue to anything they touch (including your hands and clothes–buyer beware)
- Beets are a great source of fiber which promotes heart health and digestive regularity (I always love potty talk in the kitchen, yum). Moving on…
- Immune boosting powers, check. They are rich in Vitamin C, a powerful antioxidant!
- Their slightly sweet, earthy and rich flavor may be their most wonderful trait.
So, perched upon the beet hummus is one of my favorite little ingredients and, if I am honest, I get bummed (and even angry) about how under-appreciated they are. Behold the poppy seed! For the record–poppy seeds are far more useful that you may think! Sure, you can sprinkle them on a bagel (boring) but they can also be used in a bazillion other ways–smoothies, salads, dressings, grain salads, oatmeal…I could go on. They add the most pleasant crunch to this hummus and the contrast of color is super inviting. This tiny little seeds contains measurable amounts of beneficial nutrients like calcium, magnesium, iron and copper a well.
Ready to make this? I have two options for you–one is from scratch and the other is semi-homemade. This way, no matter how busy you day, you can whip this up in a cinch.
Semi-Homemade Beet + Poppy Seed Hummus
- In a food processor: combine 1-2 cups of your favorite, plain hummus with 2-3 small roasted beets. Puree until smooth. Sprinkle with poppy seeds and serve! Done!
Now, for the from scratch version:
- 2 cups cooked chickpeas (rinsed and drained if canned)
- 2-3 small, cooked beets
- 3 cloves of garlic
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 2-3 tablespoons olive oil
- sea salt
- freshly ground pepper
- poppy seeds
- In a food processor: combine the chickpeas, beets, garlic, tahini, lemon juice and zest, olive oil, salt and pepper. Puree until smooth.
- Top with poppy seeds and a drizzle of olive oil for good measure.