Member Submission by Theodora Bocanegra Lang
I love beet hummus this time of year because it is both a hearty snack and the vibrant color perks up dreary winter days. This recipe is inspired by borscht, adding commonly associated flavors of horseradish and dill. If you don’t like horseradish, it is also delicious without it. Same goes for dill, but they both add zing. Follow your heart! This recipe is flexible.
2 cups or 1 can cooked chickpeas (dry: aisle 2, canned: aisle 6)
½ cup tahini (aisle 6)
Juice of half a lemon (aisle 1)
3 garlic cloves (aisle 1)
¼ cup olive oil (aisle 2)
1 tsp salt (aisle 2)
1 cooked beet (aisle 1)
1 tbsp horseradish, chopped (jarred: next to eggs, fresh: in aisle 1, if available)
¼ cup dill, chopped (aisle 1)
Za’atar, to taste (optional, spices section by aisle 1)
Combine all ingredients in a blender and blend! Garnish with za’atar, olive oil, and a squeeze of lemon juice if you’d like. Enjoy!
Theodora Bocanegra Lang logs what she cooks with her Coop groceries on her food instagram, @the_fermentress.
Editors’ Note: Our Coop membership is passionate about food. Do you have a short, original recipe that you’d like to share? Please send it to GazetteSubmissions@foodcoop.com, along with a photo that is at least 1200×675 pixels.