Posts Tagged ‘tahini’

Unrecipe of the Week: Beet Hummus

March 13, 2017



Rainbow carrots, beets and radishes, ready to roast. I bet those carrots would have made a delicious hummus too!

Once again, I am in the throes of Whole 30, a healthy elimination diet that is geared towards breaking up with the foods that may be inflammatory to you for a whole 30 days, in effort to better your health, and change your relationship with food. Similar to the Paleo diet, it encourages you to eat fresh, whole foods and eliminate grains, dairy, legumes, sugar, alcohol and anything processed. That pretty much leaves you with fruit, vegetables, meat, poultry, seafood and eggs, with a few nuts ( not peanuts!) thrown in for good measure. Unlike the Paleo diet, any form of sweetner, or foods that are compliant, but resembling other foods, are out of the question. Read: alternative grain pancakes, breads or pastas etc.

Most of the time, it’s not so bad, but as the days wear on, it can get a bit dull. Couple that with not being a meat eater and it gets really dull. I thumb through recipe books to find interesting vegetable dishes, and dismiss many of them for having a non-compliant ingredient. Beans, grains, a little crumbled cheese or a drizzle of honey disqualifies the dish from Whole30 compliance. I’m not dying for a pizza, or a cookie; just a new texture, or flavor profile to break up the monotony of it all.

Today, I made a roasted beet hummus accompanied by a pile of raw vegetables to dip in it. The creamy consistancy, the beautiful magenta color and the jolt of tahini hit all of my senses in new way. It’s a great snack, and pairs well with a simple piece of broiled salmon, or a bowl of cold shrimp. Tahini, made of sesame seeds, is also a source of plant based protein. Although hummus is traditionally made from garbanzo beans ( chick peas), it is much like making pesto, where the main ingredient is easily changeable with interesting results.

Beet hummus with carrots and celery

Beet Hummus:

Scrub and trim 3 or 4 beets and toss them with olive oil and a sprinkle of sea salt.
Roast for about 1 hour at 375 degrees until they are easily pierced with a fork.

Once they are cool enough to handle, rub them gently to remove the skin. Place the beets in the bowl of the food processor with a clove or two of garlic, about 1/4 cup of tahini, and the juice of a lemon. Blend until smooth. Taste to correct flavors.
Beets vary in size, so you may need to add more tahini, lemon, salt or garlic depending on your taste.

Serve drizzled with a little olive oil and sprinkled with toasted sesame seeds as a garnish if desired.


Check out our post on Cauliflower Hummus for another variation.

Photos by Glasshouse Images and indigo jones.

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Unrecipe of the Week: Paleo Hummus

February 22, 2016


Sometimes, when I want to eat something I know I shouldn’t, I ask myself which I want more: flat sculpted abs, or that treat. While the answer varies wildly, right now I am hedging towards the first choice. Flatter abs, more energy and less stomach aches to be precise. The only way I know how to achieve all that is to go back to the extreme version of Paleo that I was on successfully last summer.You can read about it starting here.  I won’t bore you with the details, but I will say it is a little harder in the winter. Harder to go out in the cold to buy all the foods I need to have on hand to make this work. Harder to be seduced by all the fresh produce lining the stalls in Union Square, when there are only a few vendors selling the basics. Due to the fact that I don’t like meat, it is much harder to get that warm, comforting feeling that we all want in the winter. Most of the time it isn’t really that difficult to eat this way if I am prepared. I can have all the vegetables, fruit, poultry and fish I want. But in eliminating legumes, grains, and dairy along with sugar and alchohol, sometimes it just gets dull. I mean, giving up all beans, dairy and grains for an almost vegatarian is a bit of a sacrifice. Just one of those categories would open up the menu choices dramatically.

I stumbled upon a recipe for Paleo hummas on Livin Paleo, and had to give it try. The chickpeas are replaced by, of all things, CAULIFLOWER! Is there anything that ball of white florets can’t do? It is truly the chameleon of the vegetable world. It can fake us out for mashed potatoes and rice, masquerade as a pizza crust, and stand in for a steak. This time, it acts as a base for a creamy, somehwhat spicy hummus.

Cauliflower Hummus: (adapted from Livin Paleo)

Clean one head of cauliflower and separate it into florets. Toss it lightly in olive oil, cumin, paprika and salt. Peel a couple of cloves of garlic and and toss them in. Roast in a 500 degree oven for about 30 minutes, or until soft.

Place the cooked cauliflower and garlic into the food processor and add a couple of tablespoons of olive oil, 1/2 cup of tahini and the juice of 1/2 a lemon. Blend until smooth. At this point you can adjust the seasonings to taste, adding a little more lemon,garlic, tahini, salt or cumin to the mixture.

Transfer to a serving bowl, drizzle with olive oil and enjoy with cut vegetables.

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Unrecipe of the Week: Edamame Hummus

May 28, 2014


In the wake of the great hummus recall of 2014, it’s time the ask the question on everyone’s mind:
Why not make our own?
No good reason, since it’s actually pretty simple to do. Trader Joe’s edamame hummus may be a cult favorite, but just because it’s off the shelves, it doesn’t mean you can’t enjoy the homemade version.

It all starts with the same simple ingredients, enhanced to suit your tastes.

Edamame Hummus:

In a medium pot, boil one bag of shelled, frozen edamame and a few cloves of peeled garlic in salted water, until thawed and tender, about 5 minutes.

Drain, and transfer to a food processor. Add the juice and zest of one lemon, about a tablespoon of fragrant olive oil, and sea salt and pepper to taste. Puree until smooth, adding small amounts of water until it reaches the desired consistency.

To take it up a notch, add a 1/4 cup of tahini, and a handful of cilantro. Puree until smooth, and refrigerate at least an hour to allow flavors to blend and enjoy!

photo: Glasshouse Images



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