Beet Hummus & Edamame Hummus

Almost two months ago, I decided that it was time for my return to the blogosphere. And since then, I've posted one measly post. Where does the time go? Within two months, the weather has changed from snowy to springy, I've had several slight panic attacks while thinking about my future, I've inched this much closer to finishing my thesis that I'm incredibly burnt out on, and have daydreamed about my upcoming trip to Europe with my wonderful boyfriend. I have reached the sluggish point in my homemade cooking where I'm tired of shopping the brightly lit aisles of the supermarket and am anxiously awaiting the arrival of the farmer's market. I've become a bit...er...lazy in the kitchen (our freezer has never been so full of veggie burgers and pizza). Nonetheless, fresh-produce-season is on the horizon and I can already smell the fresh rhubarb and asparagus that will soon grace my cutting board.

Here are two bright recipes for hummus alternatives. I love love love hummus. However, I still haven't found a recipe for chickpea hummus that creates a silky comparison to Sabra. In my search, I stumbled upon several recipes for unique takes on hummus. One is made with beets and the other is made with shelled edamame. Both are really delicious served with pita chips, crackers, or spread on sandwiches.

dip me or spread me

vibrant ruby and chartreuse

welcomed change of taste

Beet Hummus

Ingredients:

• 1/2 pound beets
• 2 tablespoons tahini
• 5 tablespoons freshly squeezed lemon juice
• 1 garlic clove, smashed
• 1 tablespoon ground cumin
• 1 tablespoon grated lemon zest
• generous pinch of salt and pepper 

Directions:

1. Cook the beets. You have some choices here. You can either scrub them clean and then place them in a saucepan, cover with slightly water, and boil about 30 minutes until they're tender. Or, you can roast them by wrapping each beet with aluminum foil and baking them for about 60 minutes at 400 degrees until they're tender. Either way, you can easily peel them once they've cooled by running them under cold water as you slide off the skin. 
2. Chop the cooked beets and place them in a food processor along with the remaining ingredients. Pulse until it reaches your desired consistency. 

Edamame Hummus

Ingredients:

• 1/2 pound frozen shelled edamame
• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon grated lemon zest   
• 1 lemon, juiced
• 1 garlic clove, smashed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons extra virgin olive oil
• generous pinch of salt

Directions:

1. Defrost the beans either in the microwave or by boiling them in salted water for about 5 minutes. Drain and cool.
2. Place all the ingredients except the olive oil into the bowl of a food processor. Pulse until smooth. With the motor running, slowly drizzle in the olive oil until the ingredients are well incorporated.