Over the years, hummus has become a mainstay on American appetizer menus. As the Mediterranean spread’s trend factor has increased, so have its variety of flavors, from roasted red pepper to sun-dried tomato and basil.
In this week’s Recipe Box, we’re taking it one step further, and we’re breaking out the beets.
Amanda Cash, Anchorage mom and owner of The Magpie food truck, shares her recipe for beet hummus. Finding fresh produce in Alaska can be a pain, especially during the winter months, but beets aren’t a problem, she says.
“Beets, potatoes, carrots, parsnips — they’re all what are called storage crops,” she explained. “In Alaska, we grow a lot of root vegetables and you can still find them in the farmer’s market.”
Tahini and chickpeas still make an appearance in this recipe, but adding roasted beets to this spread puts a little twist on the traditional mix. The beets not only add their own bold flavor, but they also turn the hummus into a vibrant magenta, which Cash calls “a little pick-me-up” during Alaska’s long, dark winters.
To make it even easier for parents on the go, download the free recipe on your mobile device or print it to throw in your own recipe box!