This is three years in a row I’ve had zero luck with the most “prolific” of garden veggies. I was led to believe that zucchini were like the rabbits of the veggie kingdom. What on earth am I doing wrong?
When I saw this recipe for Beet and White Bean Hummus over at Weelicious, I knew I had to try it out. Given Claire’s adoration of hummus (remember the hummus costume?!) and her love of beets, I predicted a winner.
Guess what? I was right. And I think I’ll be planting at least 3000 beets because I intend to eat this at least once a day year round.
I modified the original recipe because I had tahini on hand and no fresh garlic (shocking, I know).
Roasted and Peeled
We like to enjoy our hummus with cut up veggies and pita chips. This hummus has a mild flavor, even with the tahini in it. I think toddlers would find the color quite appealing, it’s unusual to find a savory food this shade of pink! I’m blessed with a kid who isn’t picky about her food, but I’m thinking this would be a great way to introduce beets to a picky eater.
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Fun Friday Finds