I am somewhere exactly in the middle of stereotypically girly and not girly. A lot like I’m somewhere in the middle of Leslie Knope and April Ludgate. While I can probably out-belch you and I will never complain about an action movie, I also love dresses and glitter and pink.
I have a whole collection of recipes I want to make because they are pink. A lot of them have beets in them because… well, they’re pink. Obviously. I’m finally getting my ass around to doing it. I made beet hummus. It’s fucking awesome. My version isn’t as brightly colored as other pics of beet hummus on the internet, but I don’t give a fuck because I know my photos aren’t touched up and I know that it’s amazing and delicious.
What pink shit should I make next?
Also, it works great if anyone is throwing an ironic, retro, Jersey Shore party. But… please don’t.
Beet the Beet Up Hummus
recipe adapted from Whole Foods
1-14.5 oz can beets, drained
2-15 oz cans chickpeas, drained (do not rinse)
⅓ cup tahini
4 cloves garlic, roughly chopped
zest and juice of 2 lemons
½ tsp salt
¼ tsp cayenne pepper
pita, fresh veggies, crackers (for serving)
Blend all ingredients in a food processor. Refrigerate for at least 4 hours before serving. (Dems flavors gotsta meld.)
Serve with lots of fluffy pita and crunchy veggies or along side some tasty shawarma or falafel.