Looking for that perfect party appetizer? Beet hummus with its bright red color brightens any holiday table. Serve with bright, colorful veggies.
Tis the season for holdiay parties. All this week I am sharing some of my favorite bring along appetizers. I have to say holdiay parties are getting tricker to navigate with all the dietary and life changes. Fifty percent of my friends are either vegan, vegetarian, or on some form of a diet. Luckily the other fifty percent are like me and just don’t give a damn. And aren’t they the best! They will eat whatever I bring and ask for more.
My advice, don’t stress over it. There is no right or wrong when it comes to potluck parties. You can play it safe and bring a delicious vegan dish that all will like or you can bring something you like to eat and let the others work around it. There is always plenty to choose from. I have yet to see anyone go home hungry from a potluck. This week I will try to include a variety of choices: vegan, vegetarian, and carnivore alike.
Let’s start with a delicious vegan appetizer that is popular with all; hummus. More specifically, beet hummus. Not the most unique, and there are many versions out there, but I love the deep red color for holiday parties. I always try to match it with bright, but contrasting, colorful veggies, toasted pitas, and crackers.
Peel and trim 2 – 3 red beets. Place in a medium saucepan and cover with water. Bring to a boil. Reduce heat to medium and allow to cook until tender, about 15 – 18 minutes. Remember beets stain so rinse your cutting board and sink immediantly.
Drain and rinse the beets with cold water. Place in a food processor.
Add to that a can of rinsed and drained chickpeas (a.k.a. garbonzo beans), 1 clove garlic, 1/4 cup tahini, and the juice from 1 lemon, about 2 tablespoons. Pulse to blend. With the processor running add 3 tablespoons olive oil through the feeding tube. Pulse until smooth.
Transfer hummus to a serving bowl. Season with sea salt and a dash of crushed red pepper flakes, to taste.
Right before serving, drizle some olive oil over the top letting the oil run down into the groves. Garnish with pine nuts and fresh chopped parsley.
Serve with bright colorful veggies like cucumber spears, watermelon radish slices, tricolor cherry tomatoes, and toasted flatbread and crackers.
Whether you are vegan or not, hummus is one of those dishes that is liked by many. I personally can make a meal out of this.
- 3 red beets, peeled and trimmed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 clove garlic
- 1/4 cup tahini
- 1 lemon, juiced
- 3 tablespoons olive oil
- Sea salt
- Dash crushed red pepper flakes
Add the beets to a medium saucepan and cover with water. Bring to a boil. Reduce heat to medium and let simmer for 15 – 18 minutes, or until beets are tender.
Drain the cooked beets and place in a food processor. Add the chickpeas, garlic, tahini, and lemon juice. Pulse to blend. Slowly add the olive oil through the feeding tube and continue to pulse until smooth.
Scrape into a serving bowl and season with the salt and red pepper flakes. Drizzle with olive oil. Serve with flatbreads, crackers, and fresh cut vegetables.