Okay, well it was snowing a couple of minutes ago, but as I’m writing this it seems to have stopped. Still, I’ll take what I can get. We’ve had a decidedly green winter so far this year, and I’ve been dying for a little snow. I’ve also been reading picturesque accounts of snow from other bloggers (Molly and Melissa’s recent posts come to mind), which isn’t helping my snow-jealousy. So if you’re getting big storms of crystallized water where you are, send a little my way, okay?
Also, while we’re here, I wanted to take this time and give a shout-out to my best friend (who you may have seen in my Nomcasts here and there) for being SO AMAZING at his band’s show last night. Also, PSA to all of you – SUPPORT YOUR LOCAL ARTIST / MUSICIAN / COOKBOOK AUTHOR!!! Why? Because they are adding beauty to a world that is so often pervaded with negativity.
Let’s see, any other items to go over? Oh yes – this winter beet hummus! I wanted to create something festive and Christmas-y that wasn’t a cookie, and the vibrant red color of beets immediately came to mind. I know that beet hummus is something that’s been done over and over by food bloggers, but this version is really good, and it’s pretty, so let me hummus in peace, okay?! 😉
I hope you all have a wonderful day!!
- 1 Medium Red Beet, peeled and chopped
- 3 Cloves of Garlic, Whole
- Drizzle of Extra Virgin Olive Oil
- 1 15 oz Can of Chickpeas
- Juice from ½ Lemon
- ¼ Tsp Salt
- ¼ Tsp Pepper
- ½ Tsp Fresh Rosemary, packed
- 2 Tbs Extra Virgin Olive Oil
- 2 Tbs Water
- Fresh Rosemary
- Sliced Almonds
- Start by roasting your beets and garlic - preheat the oven to 350 degrees F. Toss the beets and garlic in olive oil, then roast in the oven for 30 minutes.
- When done, take out of the oven and let cool.
- Once garlic cloves have cooled down a little, add them to your food processor BY THEMSELVES and process on their own - it will do the mincing for you. Then add beets, chickpeas, and all other ingredients, and process on high until hummus has reached the desired consistency.
- When done, scoop hummus into a bowl and garnish with fresh rosemary and almonds, if desired.
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