Time spent in the kitchen is what makes the holidays. The wonderful food we prepare to share with family and friends over laughter and love.
Tonight, Christmas Eve will be spent following the tradition of the past few years of going to my sister's house where everyone brings appetizers, desserts and drinks. The kids all look forward to this evening as do we.
This year, I was going to make two dips. Well, two turned into many. I made fruit salsa, guacamole, baked eggplant dip, sundried tomato hummus and last but not least, beet hummus. This is simply a beautiful dip and if you love beets, you will love this dip!
beet hummus
2 cups chickpeas (if using canned, drain and rinse)
3 medium beets, roasted
- To roast, wrap unpeeled beets in tinfoil. Place on baking sheet in 400 deg oven for one hour.
Remove from oven and let sit until cool. Remove from foil, peel will slide of very easily.
1/4 cup tahini
5 cloves roasted garlic
- Put a whole garlic bulb in the oven with your beets, unwrapped. Take them out when soft, 30-40
minutes.
3 tablespoons olive oil
juice of 1 lemon
1/4 teaspoon salt
- Put all ingredients in food processor and pulse until desired consistency.
- Serve with chips, crackers, rice cakes or as a side to mashed potatoes...yum!
Thank you to all who read this blog in 2012, last week marked the 1000th view, and that was very exciting for me! I love seeing how people from all over the world can come across this site: Canada, USA, Russia, Australia, Germany, Poland, UK, France, Ukraine and Israel. From my kitchen to yours, Happy and Safe Holidays to you and yours....Monique xox
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