Beet & Cashew Hummus Or Dip or whatever you want to call it

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This outrageously delicious Beet & Cashew hummus I cannot take any credit for; I found the recipe on the spectacular and informative food blog by Kellie Anderson. –Go on and check out her blog it’s pretty special, her photos of food will make your mouth water.
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Anyway, this hummus is easy to make and way way way better than I expected it to be. I made it slightly different from Kellie’s. Her recipe calls for pomegranate molasses, I used wild flower honey, she uses cinnamon and I used a bit of nutmeg.

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I served this before lunch today to my parents, my sister and a few friends and they were all completely blown away by the rich, sweet and nutty flavors, and also by its vibrantly red attractiveness. This dip or hummus or whatever you want to call it, is a total show stopper. (It must be the color red, it does something to people.)

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Here is how I did it.

Six medium sized beets

2 tablespoons honey (I used wild flower honey and you can use less honey if you like, I’m a honey freak!

¼ cup roughly chopped cashews

½ teaspoon cumin (or less)

1 clove garlic

I pinch of nutmeg

½ olive oil (plus more if needed) plus a two tablespoons when roasting the beets

Salt to taste

Peel the beets, cut in cubes and toss them with the two tablespoons of olive oil, salt and roast until soft and their color has deepened to a lovely burgundy.

When the beets have cooled off place them in a food processor with the other ingredients and beat the beats (get it? Beat the beets ha ha ha) while adding the olive oil slowly until it becomes a thick, yummy and gorgeous looking red paste. Remove hummus from the food processor and spread on a plate and garnish with cashews and slice scallions. I served this with pita and water biscuits.


About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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6 Responses to Beet & Cashew Hummus Or Dip or whatever you want to call it

  1. Thanks so much for trying and featuring my recipe 😀 looks great and so glad you all loved it. You have moved it from the middle east to good old US of A!


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