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Blogwatch: Beet Hummus

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Nina of Veggie Wedgie makes a beautiful beet hummus that she adapted from Donna Hay magazine. There's no fuss or muss to this recipe; simply blend all the ingredients until smooth and serve. It's a double dose of pretty and healthy to help you get through the winter blues!

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8 Comments:

I'm not usually one to condone comments like this, but that looks disgusting.

This looks like raspberry gelato. One of the things that I like so much about the beet is its texture. This totally ruins that for me.

I'd love to see someone think it's sweet, take a bite, and watch their reaction.

It looks interesting though. I'd try it but I don't want to put forth any effort to make it in the (likely) chance I'll dislike it. :P

That looks like the pureed baby food I make for my daughter.

At the FCI one of my chef-instructors did something I consider extremely mean. Maybe it wasn't intentional, who knows, but she put out some leftover (savory) beet sorbet for family meal...and it was served next to these individually-sized molten chocolate cakes. God knows how many people scooped the beet stuff straight onto the chocolate cake, thinking it was raspberry. I shudder to think, and the association is now permanent.

P.S. I don't think it looks disgusting. I think the color is pretty and it's probably quite sweet and pleasant. Beet-tinted things are very polarizing, I've found. I dyed some mashed potatoes with beet juice once, as a topping for meatloaf cupcakes, and half the world was like, "Oh, how pretty and clever" and the rest of the world went, "This is the foulest thing ever and you will burn in hell."

lol, I know what you mean. I love beets mixed into ricotta for ravioli for example. Or beet colored gnocci. But something about that pile of homogeneous pink-gray is bothering me. How was the sorbet? Doesn't Keller do one at TFL?

Beets make your poop red.

Not sayin', just sayin'.

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