This week Cynthia of Feeding Big asked us share some back-to-school recipes. Can you believe that summer vacation is almost over? It's hard to imagine, but we had a great vacation and I'm looking ahead to lunches that everyone will enjoy.
And I decided to share one of our lunchbox favorites: hummus. Well, it's not really hummus as my little one is sensitive to garbanzo beans. D developed a sensitivity to garbanzo beans several years ago, so we get creative with our hummus. He still pines for "the regular, plain old hummus" but it's gotten to the point where he no longer suffers through the stomach pain. So, we make hummus with black lentils, roasted carrots, golden cauliflower, though roasted beet is one of our favorites.
I put containers of hummus in their lunches with either veggies, pita bread, and even chips. It's a family favorite.
Roasted Beet Hummus
- 3 to 4 organic medium sized beets, scrubbed, dried, and trimmed
- olive oil
- freshly ground sea salt
- 3 to 4 garlic cloves
- ½ C tahini
- 1 C plain whole milk yogurt
- 4 T freshly squeezed lemon juice (I used Meyer lemon for this batch)
- 1 t freshly ground sea salt + more for taste
- fresh ground black pepper to taste
- pinch of cayenne pepper
- olive oil for drizzling, optional
Preheat oven to 350 degrees F. Scrub and trim the beets, then roll them in olive oil and sprinkle them with salt. Lay them on a baking sheet. Roast until they are fork tender. It depends on the size of the beet, but it usually takes about an hour. Once they are cool enough to handle, rub off the skin.
Place all of the ingredients - plus the roasted beets - in the bowl of the food processor. Process until smooth. Adjust seasoning, if needed, with more salt and pepper. Transfer to a serving bowl and drizzle with olive oil, if desired. Serve with pita bread, chips, or cut veggies.