Roasted Beet Hummus

Roasted Beet Hummus recipe

Photo Credit: PhillyVoice.com, 2017

 

Did you know that the very food known as “Hummus” was derived from the Arabic  word meaning “chickpeas”, and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.  Hummus is basically  a Levantine dip or spread made from cooked, mashed chickpeas or a mixture of other beans, blended with tahini, olive oil, lemon juice, salt and garlic.  It is popular in the Middle East and in Middle Eastern cuisine around the globe. It can also be found in most grocery stores anywhere in the world.

The chickpeas used in hummus make it high in fiber, protein and iron, and when lemon is added, offers your body a boost of vitamin C and antioxidants. What’s more, a thick spread of hummus will never threaten your waistline, but tahini has been known to be anti-inflammatory and lower cholesterol.

Yes, you can buy hummus at just about any local grocery store these days, but it so much better if you make for yourself at home and so easy to do as you can follow this recipe basic recipe with a few tips from Inspired Taste.

For some people, hummus is like the comic relief at an awkward dinner party. Everybody’s yearning for it, and it’s a universal pleaser. This light, savory snack is the perfect hors d’oeuvre as it  slides smoothly onto your chip, pita, pretzel, bagel, carrot or cucumber slices and rarely leaves a mess. And it is perfect for Super Bowl Parties

But for a change of pace, we switched it up a little to liven up a party in presenting this quick and easy roasted beet hummus which is a light, savory snack that will make your mouth pop with flavor.

Serves 6

Ingredients:
1 medium roasted beet, cooled, peeled, and quartered (Directions Follows)
One 15-ounce, can garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1/2 teaspoon minced garlic
2 tablespoons tahini (optional)
2 tablespoons olive oil
Dash salt and pepper
Water, to thin as needed
Optional spices: dried sage, cumin, paprika

Directions:
In a food processor, blend roasted beet until smooth. Add remaining ingredients to blend, reserving olive oil and water. Drizzle in olive oil while hummus is blending. If too thick, thin out with water until you have the desired consistency.

Taste and adjust seasonings with salt and pepper, as needed.

Place in a bowl and serve with vegetables , crackers or whole grain pitas of your choice.

Directions for Roasting Beets
 Option 1 
1. Preheat oven to 400 º F. Line a baking sheet with foil.
2. If buying whole beets with stem, remove leaves and stalk.
3. Peel beets and dice.
4. Lay on baking sheet and toss with olive oil, salt, pepper, and dried sage.
5. Cover baking sheet with foil and bake beets for 1 hour or until tender.

Option 2
1. Preheat oven to 425 º F.
2. Scrub, wash, and remove leaves/stalk from beets.
3. Place whole beets on aluminum foil and drizzle with olive oil and salt.
4. Wrap in aluminum foil and bake for 45 minutes or until tender.

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White Chicken Chili with Tomato Salsa

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Eating healthy is a must for every one. And here is a diabetic recipe that hits the spot when you have a taste for lean protein and vegetables.Leftover of rotisserie chicken and canned chicken broth can speed up the times you spend making this amazing chili. Serve it with a dollop of salsa and sprinkle of shredded reduced-fat cheddar cheese. The salsa is great with chicken or fish, too.

Serves 8

Ingredients:
1 medium onion, chopped
1 teaspoon minced garlic
One 29-ounce can Goya Small White Beans, rinsed and drained (divided use)
4 cups fat-free low sodium chicken broth (divided use)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano leaves
2 Jalepeno chilies, seeded and diced
One 8-oz can whole kernel corn, drained
1 ½ cups cooked , chopped, skinless chicken breast
1 ½ cups chopped tomatoes
2 tablespoons chopped cilantro
½ teaspoon minced garlic
1 small red onion, chopped

Ingredients:
In a large Dutch oven, sauté the onion and garlic over medium heat for 5 minutes or until tender, stirring constantly.

In a blender or food processor, blend 1 cup of the beans and 1 cup broth until smooth. Add to the Dutch oven, the remaining the beans, 3 cups broth, chili powder, cumin, oregano, chilies, corn and chicken. Gently stir and bring to a boil, then reduce heat and cook for 10-15 minutes.

Meanwhile, in a medium bowl, combine the tomatoes, cilantro, garlic and red onion to make the salsa topping. Top individual bowls with 2 tablespoons salsa and serve immediately.

Refrigerate remaining salsa for another use.

Cook’s Notes:
If you are in a rush, you can always use a  commercially prepared rotisserie chicken that can be found in the deli hot section of your local grocery store or supermarket.

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Chicken Cacciatore

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This version of the hunter style chicken will surely satisfy you soul on a cold winter’s day! Instead of the traditional bell peppers, carrots, fennel and celery were added to give this dish a another taste and also a twist of lemon at the end of cooking, makes it special too. For a heartier fare, serve this main course dish over polenta, pasta or mashed potatoes.

Serves 6

Ingredients:
8 Chicken Drumsticks*
8 Chicken Thighs*
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup olive oil
1 bunch celery, sliced, leaves reserved
2 carrots, sliced*
1 medium fennel bulb, sliced*
1 medium yellow onion, sliced
2 Tablespoons roasted garlic
1 Tablespoon tomato paste
1 cup dry white wine (or water)
One 28-oz can crushed tomatoes
1 bunch fresh flat leaf parsley
1 bunch fresh thyme
4 cups chicken stock
Juice of 1 lemon

Directions:
Preheat the oven to 400 º F.

Season the chicken with salt and pepper. Heat a Dutch oven over medium high heat and add the olive oil, heating until the oil is shimmering. Add the chicken and cook, turning once until well browned on both side, about 4 minutes per side. Transfer chicken to a clean plate. Add celery, carrots, fennel, onion and garlic to the Dutch oven. Cook vegetables over high heat until the caramelize, stirring to prevent sticking. Add tomato paste and sauce and saute the mixture for about 5 minutes. Add the wine and using a wooden spoons, scrape the fond (brown bits) from the bottom of the pot.

Add the tomatoes, thyme, parsley and stock to the pot. Bring the liquid to a simmer. Return the chicken to the pot, cover and place it in the oven, in the center of the rack.

Bake until the chicken is tender as it falls away from the bones, 45 to 60 minutes.

To serve, remove the thyme and parsley and discard. Toss the celery leaves with the lemon juice. Divide the stew evenly among warmed wide shallow bowls and top with celery leaves. Serve immediately.

Cook’s Notes:
*Some substitutions can be made with this dish to suit your needs and what may be in the pantry or on hand in your kitchen.

Six to seven chicken quarters can be used instead of separated legs and thighs, which would be more economical and budget friendly.

Instead of fennel, 1 teaspoon of fennel seeds serves as a great replacement.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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