My husband inadvertently named this when he found out what my “secret” ingredient was in this dish! He’s not as crazy about beets as I am, but he did like this new reinvention of hummus. We LOVE hummus around here and I like to keep it on hand for a quick snack or light lunch. I normally make my regular Paleo hummus, but decided to kick things up a bit when I bought some beets at the grocery store this week. This hummus takes about 20 minutes to make once you’ve got all the veggies cut up. It’s a perfect summertime snack if you ask me 🙂 And you can eat this totally guilt free! If you want it to be vegan, leave out the tablespoon of butter and replace it with olive oil. The chips I served mine with are organic, gluten free, and vegan! …..And yes, they still taste good!
Yields: Roughly 3 cups
- 1 tbsp olive oil + 1 tbsp butter
- 2-3 cups zucchini and squash, diced
- 1 vidalia onion, diced
- 1 tbsp garlic minced
- 1 beet, peeled and diced (your hands will turn a pretty shade of red 🙂 )
- juice and zest of 1 lemon
- 1 tsp kosher salt
- 1 tsp pepper
- 1/2 tbsp ground cumin
- 3/4 cup organic tahini
- In a large saute pan on medium heat, add the olive oil and butter. Once it’s hot, add the beets and let them cook until fork tender. This takes about 10-12 minutes.
- Pour the beets over into your blender, ninja, vitamix, or whatever you use to puree food. Try to reserve the oil/butter in the pan.
- Return your pan back to the heat and add the squash, zucchini, onion, and garlic. Let this cook until it’s fork tender. This doesn’t take long at all…5-7 minutes.
- Pour the veggies into the blender with your beets and puree for about 20 seconds.
- Next, add the lemon juice, zest, salt, pepper, cumin, and tahini. Blend again for another 30 seconds or until all the ingredients are pureed together. No lumps!
- TASTE THE BUMMUS! If it needs more seasoning, add it now. If not, pour it into a pretty bowl and serve it with some healthy chips and veggies! BOOM! It’s just that simple!