Creative Leftovers - Beet Sweet Hummus
by Ashley, Registered Dietitian on October 5th, 2011
6
Planned leftovers can easily be packed for lunch the next day, or frozen in individual portions & thawed on a busy evening when you have less time to cook. But today's post is about taking leftovers and transforming them into a new & exciting dish!
Today I reached for the left-over side of roasted beets and the chick peas I sprinkled over yesterday's Mild Butternut Squash Curry to prepare a 'beet sweet hummus'! Yes! we can break the traditional boundaries of this chickpea spread by infusing a rosey-hue and hint of sweetness from this purple root vegetable. The soft whipped texture of this hummus is achieved with the addition of another secret ingredient "mashed potato" (which may also be a left-over in your fridge awaiting a make-over).
You can create a colorful dip trio for a vegetable platter by substituting the beets in this recipe for other vibrantly colored vegetables! For a 'soft-orange' hue opt for roasted carrot, sweet potato, or left over butternut squash! And for a whipped green hummus 'monster hummus - with Halloween drawing near' try a couple handfuls of spinach!
You can create a colorful dip trio for a vegetable platter by substituting the beets in this recipe for other vibrantly colored vegetables! For a 'soft-orange' hue opt for roasted carrot, sweet potato, or left over butternut squash! And for a whipped green hummus 'monster hummus - with Halloween drawing near' try a couple handfuls of spinach!
Download a printer-friendly version of this recipe here:
Beet Sweet Hummus (544kb)
Beet Sweet
Prep Time: using left-over ingredients (15minutes) Makes 5 – (~1/3cup servings)
Ingredients
Directions
In a blender or food processor combine cooked chickpeas, mashed potato, lemon juice, olive oil, beets, pressed garlic, salt and pepper with 3 tbsp of water. Blend on low-speed, increasing gradually. Add additional water 1 tbsp at a time in between blending, as needed to achieve desired smooth whipped texture. Serve with a colourful plate of fresh vegetables.
Nutrition Facts per 1/3 cup serving:
Calories 105, total fat 3g, saturated fat 0g, trans fat 0g, cholesterol 0mg, sodium 125 mg, carbohydrates 16g, sugars 2g, fibre 3g, protein 4g
Beet Sweet Hummus (544kb)
Beet Sweet
Prep Time: using left-over ingredients (15minutes) Makes 5 – (~1/3cup servings)
Ingredients
- 1 cup Chickpeas, cooked, boiled without salt (or no-salt added canned chickpeas, rinsed)
- ½ cup Mashed red or yellow potato (1 small, 130g)
- Juice of one lemon (~3 tbsp)
- 2.5 tsp Olive Oil
- ½ cup Beets, oven roasted or boiled and drained, chopped
- 2 Cloves garlic, pressed
- <1/4 tsp Salt
- 1/8th tsp Pepper
- Tap water (about ¼ cup; use only 1 tbsp at a time as needed)
Directions
In a blender or food processor combine cooked chickpeas, mashed potato, lemon juice, olive oil, beets, pressed garlic, salt and pepper with 3 tbsp of water. Blend on low-speed, increasing gradually. Add additional water 1 tbsp at a time in between blending, as needed to achieve desired smooth whipped texture. Serve with a colourful plate of fresh vegetables.
Nutrition Facts per 1/3 cup serving:
Calories 105, total fat 3g, saturated fat 0g, trans fat 0g, cholesterol 0mg, sodium 125 mg, carbohydrates 16g, sugars 2g, fibre 3g, protein 4g
Posted in Fabulous Tastes, Dietitian in the Kitchen Tagged with beets, Chickpeas, hummus, Carrots, squash, monster hummus, halloween, sweet potato, leftovers, left overs
6 Comments
Steve - November 7th, 2011 at 3:53 AM
Interesting.... Looks kind of funky but probably tastes pretty good. Maybe I'll have to give it a try sometime ;)
Clancy Harrison MS, RD, LDN - November 22nd, 2011 at 12:41 PM
Great Blog! I am your newest follower and look forward to yoru posts. I am a Dietitian who writes a blog for RDs on FREE CE credits! I also write a blog on child nutrition (making homemade baby food, picky eating, family recipes, etc). I hope to see you soon!
Clancy
http://healthybabybeans.blogspot.com/2011/10/do-you-want-to-make-baby-food-but-do.html
http://rdfreececredits.blogspot.com/
Clancy
http://healthybabybeans.blogspot.com/2011/10/do-you-want-to-make-baby-food-but-do.html
http://rdfreececredits.blogspot.com/
Nopalea - December 3rd, 2011 at 8:12 PM
Oh, I wish I could get my husband to eat beets because I'd make this in a heart beat if for no other reason that it looks gorgeous in the bowl! lol.
Michelle - December 7th, 2011 at 8:38 AM
Great idea. A very visually appealing and healthy alternative for dealing with leftovers. I am sure it tastes delicious too. Thanks for sharing.
Michelle
Michelle
Tiffany Youngren - December 7th, 2011 at 3:35 PM
Oh my gosh - I have never even considered putting beets into hummus (and we LOVE hummus at our house). We'll have to try it! I wonder if we could replace the potatoes with cauliflower?
matt - December 13th, 2011 at 6:46 PM
I love the idea here. My family is all for using leftovers. We are always thinking of ways to reuse meats and other ingredients to make another nights dinner. Just the other night we turned the pot roast that we had the night before and made it into a beef stew. Thanks for the wonderful ideas.
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