Harnessing the Harvest

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!

Colorful and delicious beet hummus!

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!

“Hummus is the new ranch!” – Cooking Club member

“Hummus is the best thing in the world.” – Cooking Club member

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



  1. Roast the beets, wrapped in tin foil, in the oven at 375F for 1 hour.
  2. 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,


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