Sunday, March 21, 2010


Hummus is a traditional Middle Eastern dish made from chick peas, tahini, olive oil and garlic.   Hummus is often used as an appetizer with cut up vegetables or crackers.   There are many variations  including adding red pepper, spinach or olives.   I look for hummus that is lower in fat which means using less olive oil.  Making hummus is very easy but you do need a food processor or blender to get the smooth texture.  If you don't have tahini you can substitute peanut butter.  For a mid morning snack at work, I often have cut up vegetables with hummus and if I am really hungry when I get home after work I will take a stalk of celery and fill it with hummus.  The dog even likes hummus and I will share the end of the stalk of celery with him.  Of course it has to have hummus on it for him to be interested in eating celery.  I don’t always make my own hummus and there are several brands that I purchase which are lower in fat content.  I am providing two recipes – the traditional recipe that uses chick peas and a second recipe that uses beets instead of chick peas.  I am very impressed with the beet hummus and plan to make it again.  It is good enough to eat right off of a spoon and not bother with cut up vegetables or crackers.



1 large can or 2 cups of chick peas
1 clove of garlic, minced
5 tbsp lemon juice
3 tbsp tahini (sesame seed paste)
2 tbsp olive oil
1 tsp cumin
½ cup plain yogurt
ground pepper


In a food processor or blender, add all of the ingredients and puree.  Taste and adjust seasonings as desired.  Makes over 2 cups.  Will keep up to 5 days in the fridge.



3 medium sized beets
1 clove of garlic, minced
2 tbsp tahini
5 tbsp lemon juice
1 tbsp cumin
ground pepper to taste


Wash the beets, cut off the tops and place in a pot with water, turn heat to high and once it starts to boil simmer until the beets are easily penetrated with a fork or knife.   Peel the beets once they have cooled.

Place all if the ingredients into a food processor or blender and puree.   Taste and adjust seasonings as desired.  Makes over 2 cups.  Will keep in the fridge for several days.  You can freeze it for longer storage.

1 comment:

  1. I love humus and I love beets - I'll have to try your beet recipe.