French Fridays: Beet Hummus from My Paris Kitchen

David Lebovitz Beet Hummus from My Paris Kitchen on eatlivetravelwrite.comIt’s a quick and easy – and very pink! – recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen this week – beet hummus.

It’s a quick and easy recipe that comes together in a flash (I used my mini hand blender set and it worked really well – for making smaller quantities of dishes like this, my food processor is too big). Of course, I made 1/2 the quantity as that’s already rather a lot to get through for two people. Luckily Mr Neil brings his lunch to work and he generally has some kind of dip with carrots or crackers and this was the selection for the week. I did, however, put a note in his lunchbag on the first day I sent it saying “Don’t be alarmed, it’s just beets!” because, well, it’s VERY pink! I used canned beets, simply because I was only making a small quantity but I’d be interested to try with roasted fresh ones.

David was right that this was better the day after it was made (and even better a few days on). Would I make it again? Probably for an occasion where it would look pretty on a party table. I might roast the garlic (along with the beets) before I blitz it with the rest of the recipes though to take the edge off a little (for some reason I found this pretty garlicky… might just have been the garlic I used?).

Get the recipe for David Lebovitz’s Beet Hummus on p 58 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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10 thoughts on “French Fridays: Beet Hummus from My Paris Kitchen”

  1. Mr. Neil did chuckle at the note!

    I liked this a lot – but I’m always partial to beets. Oddly, I did NOT find it too garlicky. A nice addition to the lunch bucket. 🙂

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  2. I agree, it is better the next day. By the time Tricia’s husband gets to taste this it will be fantastic. I will admit, the original hummus was more of a winner.

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  3. I like the idea of roasting the garlic for this – it was quite garlicky. It looked like fingerpaint when it came out of the food processor and I can understand why beets were used for clothing dye. I’m enjoying this spread, but I think when I make it again, it will be for a party spread.

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  4. Pink indeed! Mine was even pinker. I was surprised that I could barely taste the garlic, so I think it depends on the garlic. Roasted garlic is always delicious.

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  5. As I told Betsy, I’d have a difficult time with the color. Whatever food looks like has never bothered me before, but pink, except for Peeps and Marshmallows, is a little much. I like beets. I like hummus. Probably, together, not so much. This is one I will have to pass on when I return to the States.

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  6. Looks great! I used canned beets as well and wondered how roasted fresh beets might change the flavor. Will have to try it next time.

    Reply

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