Hi y’all…how many of you are so possessive of your kitchen that nobody is allowed to get even close to it? Some of you? A few of you? Am I alone??? Well…. I totally freak my freak when I hear my hubby going to that direction. I have my reasons…absurd or not … I have them. One of them is that my better half doesn’t posses the same clean standards that I do. Yes…I know my standards are pretty high…but there are few things that drive me crazy like touch raw eggs or raw meat and them touch my salt and pepper. What??? Are you kidding me? I had to through my salt to many times because of that. Then there are the oily fingers that leave marks all over the fridge door and cabinets. Sigh****
Am I really the only person freaking out over those things? So yesterday he started to cut some corns in half while I was washing some veggies, and then ZAP…he cut his finger, it was kind of a scratch really…but man…. he went ballistic. He screamed, huffed, puffed. Wow…. and for half of it I was laughing because I thought he was kidding but nope ….he wasn’t…he made a huge ruckus about it. Said it was my entire fault because I stressed him. And until this morning every time I look at him he shows me his finger patched with Mickey Mouse Band-Aid. Oh Dear!!!
Well…. My recipe today is something I was curious to try for a long time, the beetroot hummus. I have seen many variations online and always thought it looks amazing. I roasted my beets beforehand to accentuate the taste. I have tried quite a few hummus variations before, but this one is by far my favorite.
- 4 or 5 beets
- 1 can of chickpeas drained and rinsed
- 3 tablespoons of Tahini
- 3 garlic cloves
- 3 tbsp lemon juice
- ½ tsp salt
- 2 tbsp olive oil
Pre-heat the oven to 350F and roast the beets with a drizzle of olive oil for 25 minutes or until tender. Set aside to cool down. Then in a food processor mix the chickpeas, beets, Tahini, garlic, lemon juice, salt and olive oil. Serve with some crunchy vegetables and pita chips. Enjoy.