I can’t say I have always loved a variety of good-for-you foods. I grew up a pretty picky eater, with mashed potatoes being my favorite form of vegetable. Can you blame me? Starting in my twenties, I created a laundry list of foods that I wanted to like for the sake of my health and for the sake of dining with others. I believe that if you try something enough times, cooked in a variety of ways, you can learn to enjoy it. The past five years I’ve made some major breakthroughs, moving many foods from the “hate” column to the “love” (or at least “like”) column. I now love mushrooms, bell peppers, spinach, kale, whole grain bread, fish, arugula, and brussel sprouts; though I still have some work to do. My long-standing list still includes things like brown rice instead of white rice, olives, more leafy greens, and beets. I’m slowly liking brown rice, though I hope to one day prefer it over white rice in the same way I prefer whole wheat over white bread. I’m getting used to olives when they are really good quality. And I like leafy greens when they are cooked with some bacon. I struggled with beets for a long time, but I am happy to report that they recently made the full transition to the “love” column.
I first started liking beets when they were shredded into small bits on top of a salad. Then, I started liking beets in fresh juices. But I could never eat a large chunk of a beet. The texture was weird; hard but soft, grainy, and just not right. When I saw the recipe for beet hummus in my new Deliciously Ella cookbook (great recipes FYI), I decided it was worth a try since the beets would be pureed.
I made it and immediately fell in love with beet hummus. I even tricked three non-beet lovers into trying it, and they all liked it. The beets add a nice sweetness to the hummus that turns a normal veggie dip into something a little more exciting. Plus, the color! That purple/pink hue is hard to resist.
Due to my beet hummus love affair, I’ve gotten more accustomed to the taste of this purple bulb and actually really enjoy it. I can now eat beets in every way, shape, and form.
Look who’s growing up!
It’s so easy too. Just follow my easiest hummus recipe.
And add beets.
Seriously, that’s it.
- 1 can of chickpeas, drained and rinsed (15 ounces//400 grams)
- 3 tablespoons tahini
- 3 tablespoons olive oil
- juice from one large lemon
- 1 garlic clove
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 medium or 2 small roasted beets, quartered (roughly 150 grams)
- Put all the ingredients except the beets into a food processor. Process until the hummus has a smooth and creamy texture. Then add the beets and process again until the beets are pureed into the hummus. Spoon the hummus into an airtight container and refrigerate for at least 20 minutes before serving.
- Serve with sliced veggies, crackers, bread, or slather it on your sandwich!