It is harvest season here at Allamakee and boy do we have a bounty! In clearing the garden beds for a winter planting, we harvested beautiful beets and krafty kohlrabi to be used by the Waukon Middle School Cooking Club. We also pulled a few surprise carrots from the beds!
With beets, kohlrabi and carrots in hand, we decided to make a simple beet hummus and cut up the kohlrabi and carrots for dipping! See below for the quick and easy recipe!
Simple Beet Hummus
½ cup beets, roasted
1 15 oz can chickpeas
2 tbsp lemon juice
2 tbsp tahini (ground sesame seed)
½ cup olive oil
Salt & Pepper
- Roast the beets, wrapped in tin foil, in the oven at 375F for 1 hour.
- Combine all ingredients in a food processor or blender until smooth in texture. Season with salt and pepper to taste. Add additional olive oil as necessary!
Recipe adapted from: https://minimalistbaker.com/roasted-beet-hummus/
From deep in the driftless,