Hummus-like Garlic Beet Spread
This garlic beet spread has been giving me life over the past week.
My tastebuds recently had the pleasure of indulging in these Swiss Chard Fritters. While I had initially planned to eating them by themselves, I realized that I actually had ingredients on hand to make a variation of the Garlicky Beet Spread that the NYTCooking recommends as an accompaniment. I was really pleased with how it turned out and have been eating it on everything this week. Thought I’d share! Do be warned that this spread is pretty garlicky. You may not want to include this one on your list of date-night recipes. 😉 If you’re not into it, feel free to adjust accordingly.
- 1/4 sunflower seeds
- 2 red beets, pre-cooked/streamed and cooled
- 1/4 cream cheese
- 1 tsp olive oil
- 1 garlic clove
- 1.5 -2 TBL lemon juice
- fresh dill
- salt to taste
- 1. If you haven't already cooked your beats, do so by roasting them in the oven or steaming them on the stovetop.
- 2. Once beet are cooked and cooled, chop them into smaller pieces and add them to the food processor with all of the other ingredients. I recommend holding off on the salt until the very end.
- 3. Blend everything in the food processor until the texture is to your liking. Add salt in small amounts and taste until it's to your preference.