Aside from a dip, Beet Hummus makes a wonderful salad dressing while adding vibrant color to the dish. This recipe is inspired by Trader Joe’s.
Who doesn’t like Trader Joe’s? Going to this neighborhood grocery store is similar to a treasure hunt. They love to switch and rotate things keeping you on your toes. I love it. You will find a nice variety of good-value items as well as their own unique brand of products, which are neatly packaged and of good quality. I always find what I need and even things I never knew I needed. It makes you feel you’re shopping at a high-end farmers market. Yet it is affordable. Needless to say, I spend a lot of time there.
One of my favorite TJ’s products is the vibrant colored and flavorful beet hummus dip.
When I was living in South Florida, I used to go to Trader Joe’s, which was close to the house. I had my favorite things to get if I was going to the beach. My absolute favorite items are fragrant and earthy, yet sweet and nutty all-at-the-same-time Raisin Rosemary Crisps, mixed raw veggies for sautéing (but I used them for dipping), edamame, and beet hummus. To top off the beach basket was a bottle of wine and a box of Gone Bananas (chocolate-covered frozen banana bites)! Yes, my perfect last-minute, beach picnic basket.
As convenient as it is to buy things at the store, especially if you’re on-the-go, homemade food always tastes better, so I decided to make the Beet Hummus our way and show an alternative way of serving it.
To make plain salad greens bright and different toss it with Beet Hummus as a dressing. Simply add a little water and/or extra-virgin olive oil to loosen it and mix it with your favorite salad greens. The salad becomes flavorful and more filling. It’s a great way to consume your garbanzo beans protein without bread or crackers.
- 1 can of garbanzo beans (rinsed)
- 2 small beets
- 1/2 lemon (juice and zest)
- Pinch of cayenne pepper (optional)
- Pinch of cumin
- Extra-virgin olive oil
- Sea salt and fresh ground black Pepper to taste
- Arugula (or your favorite salad greens)
- Wash beets thoroughly, but do not peel them. Cover with water and bring to a boil. Reduce heat and cook until fork tender, about 30 minutes to an hour depending on the size of beet. Let it cool. Peel (see notes).
- In a blender or food processor combine all ingredients until smooth.
- At this point it is ready to use as a dip.
- For dressing, add water or/and EVOO until desired consistency. Toss with greens and serve.
- An easy way to peel cooked beets - take a sheet of paper towel in each hand, take the beet and twist it. The skin comes right off.
- We used arugula with blueberries for our salad.
- Mozzarella is also a nice addition to this salad.