As you know, when I go out for work, I like to take my lunch with me. Years of going to food courts and the like have been enough. Especially when you start thinking about what it is they serve you. No, thank you.
Now after spring hit, I have my yearly veggie phase. I take raw vegetables, nicely sliced with me to nibble on during the day. However, this does get a bit boring after a while, so I was thinking about something that would give some extra life to this meal. What I was missing was a satisfying dip.
You also know that I’m a big fan of hummus, as you can see from my Roasted Hazelnut-Almond and Physalis Hummus. I figured that a hummus with a special treat would also give me the love of raw veggies back. Ready for it? Here it is: Salted-Cashew Beet Hummus.
I have become very fond of beets. I love their taste and their nutritional ingredients have been shown to provide antioxidant, anti-inflammatory, and detoxification support. So for the Hummus, all you need are beets, salted-cashews, tahini, some spices, a blender – and go. Sounds easy, is easy, and oh boy, its taste just blows you away.
This is obviously not just an amazing dip for veggies, but also works fantastically as a spread on bread.Print
- 2 beets
- 1 cup (130 g) roasted and salted cashews
- 1–2 cloves of garlic
- 3 Tbs olive oil
- 2 Tbs Tahini
- 1/4 cup (60 ml) water
- salt, pepper to taste
- Peel and cook the beets for about 20-30 minutes. It depends on the size of the beets.
- Transfer all the ingredients to a blender, process until smooth.