Curated and considered for the modern primal life

Paleo Beet Hummus + Spring Chips!

Posted on March 20, 2014 by Alyssa Cassidy

We are just a day away from the spring equinox- it is finally time! Get ready for longer days, rain showers, the beginning of flowers, and a new round of seasonal produce, as I’ve posted about throughout the last week or two. 

I try to routinely go through my fridge, pantry, and cabinets to make sure none of my food is going bad, and also make sure to rotate my stocked items to make sure nothing expires (waste not!) a bit of spring cleaning if you will….

Today I found some pre-cooked organic beets (in a fridge pack) that I bought a few weeks ago for a salad but forgot to use. Since beets are a fall-winter thing- I figured I’d hurry up and use the last of what I had to make a delicious beet hummus I originally saw over at Free People’s blog a while back. They did a fantastic job with this and I just had to share.

Let me tell you, it was impressive- and not just the color either. I whipped this up in about 5 minutes flat and can’t wait to snack on it all week. I dipped some carrots in it, then tried a few of our packaged paleo chips dipped in it: Stephen James Organics veggie sushi sprouted energy bar, Brussel Bytes by Wonderfully Raw, Veggie Krunch and Cheezy Kale Krunch by Alive and Radiant. To be honest I will probably dip everything in it over the next few days. These chips are part of our Spring Collection, so I’m kind of making a season mash up happen here! 

On to the good stuff:

Beet Hummus (paleo, always)

You will need: 

  • 4 beets, cooked, drained
  • 2 tbsp tahini (sesame butter like this one by Dastony)
  • 5 tbsp lemon juice (I ran out and did 2 of lemon and 2 of lime, oops! Came out amazing anyway.)
  • clove of chopped garlic
  • 1 tsp cumin
  • salt & pepper to taste

I sliced the beets, then took all of the above and blended until smooth in a mini food processor. (not a pretty mix until blended, as you can see)

THAT IS IT! This is a great “show piece,” sure to “wow” any guest or serve at a gathering due to its awesome color. I sprinkled a little cumin on top for show. 

If you can find the last of the beets from this long winter we have had, grab them up and make some of this delicious stuff. The cumin helps balance the strong beet flavor, and the tahini gives it a nice, almost nutty hint. 

I’ll be making sure not to forget this one next year when beets come back around. For now- I’ll savor this batch as I welcome springX

Posted in beets, dip, hummus, paleo, primal, recipe, sauce, sauces


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