Yum! Is all I can say. I love eating buttered beets and I have always prepared them one way. Now, I found another reason to grow even more this summer. Beet hummus with baked, salted tortilla wedges.
I will be completely honest and tell you that the first four bites of this hummus I said I would never make it again. Our daughter said the same exact thing. Not wanting to waste it, we did “force” ourselves to eat it. Well, it grows on you. We have since made this recipe over and over again.
1-15 oz can of sliced beets or 3 medium fresh beets, cooked EXTREMELY soft. 2 Tablespoons Tahini 1 Garlic Clove (Minced) 1 Tablespoon Cumin 1/2 Teaspoon Salt 1/8 Pepper 5 Tablespoons Lemon Juice
1.) Empty the 15 oz can of sliced beets or 3 fresh, cooked and sliced beets into a mix master. I use my mix master to start the break down of the beets. If you have a large food processor, skip this step completely and continue each additional step all in food processor.
2.) Add 2 Tablespoons Tahini
3.) 5 Tablespoons Lemon Juice
4.) Add Minced Garlic
5.) Add Salt and Pepper
6.) Mix all together if using mix master to form a thick sauce. If you are using a food processor right away, mix all ingredients together.
7.) Transfer the thick and chunky sauce to a food processor and plus a few times for a combined, smooth, thick sauce.
8.) Cut up flour tortillas into wedges and place on a cooking sheet. Preheat oven to 350 degrees and spray the tortilla wedges with olive oil and sprinkle with salt. Bake for 7 minutes on one side and flip the wedges for and again spray and salt the second side. return the wedges to the oven for another 8 minutes. Remove the toasted wedge chips and serve with beet hummus.
You will notice that I omitted the cumin in the pictures above. This was done on purpose. After the third batch we found out that we really do not like cumin as a spice. However, we made the second batch of hummus to bring with us to a friends home and she raved about it. You can add it or delete it.