Make the most of garden Bounty with easy, tasty recipes
Renee Kohlman is an award-winning food blogger and the author of the cookbook All The Sweet Things. Here, she shares some of her favourite harvest recipes just in time for the garden bounty found in her home province of Saskatchewan.
ROASTED BEET HUMMUS
This dip has all the usual hummus players, with the addition of roasted beets and some horseradish for bite. It’s absolutely delightful, and a great way to get more beet love in your life. Serve with fresh cut vegetables and pita chips. And, just look at the colour! 2 medium beets (or 3 small) need about 8 oz. total
1 can (540 ml/19 oz.) chickpeas, rinsed and drained
1/3 cup tahini
1/4 cup lemon juice
1 tbsp horseradish
2 garlic cloves, smashed
1 tsp each ground cumin and coriander
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1/4 cup extra virgin olive oil, plus more for garnish
3-4 tbsp water mint leaves, toasted sesame seeds, poppy seeds, for garnish
1. Preheat the oven to 375 F. Scrub the beets well and place them in a shallow, foil-lined roasting pan. Pour a little water in the bottom of the pan. Cover tightly with foil and roast until fork-tender, about an hour. Remove from the oven and let cool completely. Slip the skins off the beets once they are cool and slice into chunks. This step can be done 1-2 days ahead.
2. Place the beets, chickpeas, tahini, lemon juice, horseradish, garlic, spices, salt and pepper in the bowl of a food processor. Process on high for a few seconds. Drizzle in the olive oil while the motor is running. Stop and scrape the bowl, then drizzle in the water while the motor is running. Process until very smooth. If too thick, drizzle in more water a tablespoon at a time. Season to taste with salt and pepper.
3. Scrape into a serving bowl, garnish with mint leaves, the seeds and more olive oil. Serve with toasted pita chips and fresh vegetables. Makes about 2 1/2 cups.