I pride myself in utilizing what gems remain in my fridge the day before grocery shopping or produce delivery.
It’s like my own personal IRON CHEF challenge to create a gourmet (or just edible) dish from the depths of my crisper drawers.
I live for this shit.
Seriously. This is where my creativity flourishes.
“WTF can I do with a bunch of week old beets, endless summer squash from the garden and the 2 tons of lemons Al keeps buying each week because he is on a ‘lemon kick’ “
(I swear it’s like he’s having pregnancy cravings)
So, here I am, currently trying to simultaneously clean the fridge and use up what I’ve got left and it HITS ME.
I have been meaning to make beet hummus for a while now because of a few reasons:
1. How beautiful is hot pink anything?
2. I guess thats just it. I like pink.
I made this recipe with summer squash because it’s a neutral flavor and I have so much of it!
Plus, it makes this dip paleo-friendly, which is also a plus (hello happy belly).
Pair this gorgeous hummus with raw veggies or your favorite grain-free crackers for a fabulous summer dish that will certainly blow the pants off all those half-assed packaged hummus haters.
Follow me on Instagram to watch my recipe video of this dish! @NourishingNomsWithSam
Bean-Free Beet Hummus
Recipe By: Samantha Rispoli
1-2 medium summer squash, roughly chopped
2-3 roasted beets, peeled and chopped
1 Tbsp garlic, minced
1 lemon, juiced
3 Tbsp tahini
1/2 tsp Garlic Sea Salt
1/2 tsp Cumin
1/4 tsp Pepper
Water as needed
- Roast the beets ahead of time. 400 degrees on the oven, pop em in and bake until fork-tender. BOOM.
- Add all ingredients into a food processor and whizz until smooth.
- If hummus is too thick, add a little water to get things moving in there.
- Admire the pure pink beauty of the contents of your processor. Ahhh…
- Season to taste and serve with dippable snacks. HOLLA!
Alright, enjoy this recipe and feel free to comment below with questions, concerns or to tell me how you liked this recipe!