The time between Thanksgiving and Christmas is my favorite time of year— a time of gathering and reflecting. It’s hard for me not to get sentimental about the past. Remembering my childhood holidays is one of life’s greatest treasures given to me. To create new memories for my family, I spend days upon days decorating my home, cooking warm comfort foods, and snuggling up by the fire playing board games! We just got a new dice game called LCR! I can’t wait to play!
I miss my grandma a lot, though. I find myself longing to be there at her side once more, I, a little scraggly blonde girl, standing on a footstool in the kitchen next to an ever-patient baker and teacher. Helping her knead dough and ice and cut dozens of sweet rolls. I hope you, too, find yourself comforted in the fond days of yore and spend time this season with those you love, creating new memories.
This red beet hummus is so easy to make! Mainly because you don’t have to go through the hassle of peeling and roasting beets if you don’t want to! Made like traditional hummus, I used four small beets out of a pack of freshly packed beets, a can of garbanzo’s, tahini, lemon juice, garlic, and salt/pepper. I minced some additional garlic and garnished it with fresh parsley! It makes a quick and lovely appetizer that will be the hit of any holiday party!
Serve with pita bread or veggies, this quick and easy red beet hummus makes a festive and delicious appetizer! Be sure to top with minced parsley, chickpeas, or garlic.
- 1 16 oz. can garbanzo beans, drained and rinsed
- 4 small cooked prepackaged beets
- 1/4 cup tahini
- 2 tbsp aquafaba (reserved juice from chickpea can)
- 1 tbsp lemon juice
- 1 tsp garlic
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp fresh cracked pepper
- Place all ingredients except aquafaba in a food processor and pulse until smooth. Add aquafaba one tablespoon at a time, if needed. Taste and adjust seasonings accordingly.
- Chill and store in the refrigerator for 3-5 days.
You can use golden beets, too!