Fall Harvest Roasted Beet Hummus

 I hope your summer has been enjoyable.  I got a late start on my garden this year. I'm getting some vegetables coming in now.   I was able to harvest my garlic this year! it's not as big as the grocery store size, but I'm pleased with my results.  I love knowing there was no pesticides or unknown sprays on them.  I also got a small amount of beets this year.  What to do with those beets though?

I went surfing on Instagram and found a recipe for Roasted Beet Hummus. As with Instagram I lost the post or I'd give her credit.  I made two versions of her recipe.  

The recipe called for; 

Two Medium Beets - Roasted in a 400 degree oven for 40-45 minutes, fork tender. Set aside to cool.   

1/4 cup Tahini

2 cups Chick Peas (microwave in a glass bowl for 2 minutes, set aside to cool) 

2 garlic cloves - peeled.

1 lemon juiced 

Olive Oil

Ice cubes (1 to 2 cubes), for a lighter texture.

2 tablespoons cold water. 

Optional:  Pine nuts, chili paste 

                           

Once the beets are cooled to the touch, peel the outer skin off.  Add the beets to a food processor or a blender.  Add the ice cubes, Tahini, chick peas, garlic, juice of a whole lemon, two tablespoons water. Add about a 1/4 cup of olive oil and blend until smooth adding olive oil as needed until smooth.  

I found the first batch was a little too earthy, with the larger beets.  For the second batch I used two smaller beets (smaller than a lemon, pictured). I adjusted the roasting time to 30 minutes and then 3 minutes under the broiler. The broiler gave some caramelization to the beets. Watch the broiler as to not burn or set your fire alarms off.  (Don't ask). 

The second batch was mild and creamy with a hint of that caramelization to the beets. I added pine nuts, touch of chili sauce and drizzled olive oil to the top. 

This festive and colorful Hummus recipe would be great for the holidays.

I made tasting cup samples for my family and friends to try and though this would be a great idea to take to the office pot luck.  No double dipping.

  

 

Let me know if you try it, I would love to hear from you.

Pistachio Dessert Bites

Pistachio dessert bites for Saint Patrick's day any one?  Yes, Please!

Theses creamy, light, crunchy, bite size treats are easy to make and are prefect for Saint Patrick's Day.  

You'll need; Pistachio instant pudding, Siljans Croustades Crispy Shells, 1/4 cup of chopped Wonderful Lightly Salted Pistachio nuts, Whipped Cream (canned works), and 1 1/2 cups cold milk. 

Tools your need;  Mixer, Icing or sandwich bag (Optional) 1/4 cookie sheet, 

Follow the directions on the Instant pudding but for these sized cups I used 

1 1/2 cups of cold milk.

While your pudding is whipping in the mixer, open you crispy cups. I placed the cup trays on a 1/4 size cookie sheet for support. 

It thickens up just right for these cups. 

Take your icing bag and fill it with your pudding.  

Once the bag is filled, cut a hole just big enough for any nuts in the pudding to squeeze through and start filling your cups.

Once filled, chill for an hour in the refrigerator.  

I had about a half a cup of pudding mixture left and so made a dessert cup. 

Chop your Pistachio nuts if you haven't yet and set aside.

 

Once set, top with whipped cream and chopped Pistachio nut or two. 

Keep refrigerated.

Side Note:  Fill these crispy cups just before serving, otherwise they will soften on you.  

I would love to know if you try these, comment below.