Beet Hummus

21 Aug

My love affair with beets is no quiet romp in the hay–and with BF Kef gone for a little vacay of his own, I don’t even have to hide my extracurricular activities.  The beets and I have gotten hot and heavy, and this little lovechild has popped up to play.

Today we’re working with golden beets, ginger, and yogurt, all of which come together to make a delicious dip with all the consistency of hummus but none of the spelling confusion. Enjoy!

Golden Beet “Hummus” Dip

– 3 med golden beets, peeled, and chopped (without greens)
– 2 tsp garam masala
– 1.5 inch piece of ginger, peeled and grated
– 1/4-1/2 c yogurt (fage best, everything else ok)
– olive oil as needed

1. Preheat oven to 350. Toss chopped beets, ginger, with olive oil. Loosely wrap in tin foil in a single layer.  Cook until beets are soft all the way through, about 20-30 minutes.
2. Allow beets to cool. Puree in a food processor with yogurt until smooth, adding olive oil to reach desired texture.

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