Beet Hummus rocks my world, and it’s legume-free…no chick peas! Just wait until you see how simple the recipe is.
Photos courtesy of The Blissful Sisters & Kyle Books
But let me back up! This Beet Hummus recipe – and the gorgeous photo –comes to you courtesy of my friends The Blissful Sisters and their new cookbook, Eat Drink Shine: Inspiration from Our Kitchen: Gluten-free and Paleo-friendly Recipes by The Blissful Sisters.
Until a few short weeks ago, if truth be told, I’d never heard of The Blissful Sisters or their incredible restaurant Shine, right in the heart of Boulder, Colorado. We were lucky enough to travel to Boulder for AHS 2016 recently, and on day one, I met The Blissful Sisters.
Jennifer, Jessica & Jill Emich aren’t just unique because they’re triplets; they’ve also owned and operated more than one food-centric business together. Shine is their most recent venture, and earlier this year, they published a cookbook of some of their best recipes.
At AHS, I wandered through the vendor area and was immediately drawn to a table with stacks of bright yellow books. On the cover was the three triplet sisters I’d noticed mingling through the crowd. As I flipped through the pages, I was instantly in love. The photos are gorgeous and the recipes are my perfect fit: simple yet full of flavor.
It’s rare these days that I buy cookbooks, but I didn’t hesitate one moment to pick up a copy of Eat Drink Shine. After that, I noticed Jennifer, Jessica & Jill sitting in one of the talks, so I said hello. I was instantly captivated by their story and their energy. They told me all about the restaurant and why they decided to write Eat Drink Shine. They’re the type of women who look you right in the eye with confidence yet you can feel the warmth radiating from their hearts. Quite simply, it’s obvious they live and love what they do.
That night, our motley crew was deciding what to do for dinner, and we settled on going to Shine. We were absolutely pleased and delighted by how delicious the food was. Doubly awesome is that the restaurant is 100% gluten-free. Our group had a few people with serious dietary concerns – for example, Celiac – so they had a huge peace of mind while dining at Shine.
In any case, if you head to Boulder, check out the restaurant…but if you can’t, pick up a copy of Eat Drink Shine.
If you’re trying to transition yourself or your family to paleo, but you’re giving gluten-free eating a shot first to ease into it, I really think Eat Drink Shine is a great cookbook. The dishes are packed with nutrient-dense options, but there still are some recipes to help close the gap such as Grain-Free Pizza Crust and Chicken Fingers. They also give instructions for soaking nuts and sprouting seeds, two practices that make these foods more digestible.
Other recipes that stand out: Wild Mushroom Bisque (we had that at the restaurant), Braised Short Ribs, and “Creamed Kale.” There are so many things I can’t wait to make. A vast majority are the recipes are paleo and pretty darn squeaky-clean.
Today, I’m sharing one of my favorite things on the menu that just happens to be in The Blissful Sisters’ cookbook: Beet Hummus.
To say that I really liked this recipe is an understatement! Out of the four times we dined at Shine over the course of our stay, I ordered it every single time. I was pumped to see the recipe in the cookbook because that means I can make it at home.
There are no chickpeas or legumes of any kind in this vibrant Beet Hummus (p 57) which is surprising because the texture and flavor would make you think otherwise.
The Beet Hummus recipe from Eat Drink Shine has just five main ingredients, and it’s perfect for a party or snacking. Serve with sliced veggies for dipping, or if you’re more adventurous, some kind of grain-free cracker. I’m also planning to use it as a burger topping. The possibilities for this Beet Hummus are really quite endless!
- 4 medium beets, peels on, scrubbed to remove any dirt
- 2 tbsp (30 mL) extra-virgin olive oil
- Sea salt to taste
- ¼ cup (59 mL) tahini (sesame seed paste)
- ¼ cup (59 mL) fresh lemon juice
- 1 to 2 cloves garlic, coarsely chopped (see Notes)
- Preheat the oven to 375°F (191°C).
- Rub the whole beets with olive oil and a touch of salt. Put them on a baking pan and roast for approximately 1 hour, until the beets are easily pierced through with a fork. Let cool slightly.
- When the beets are cool enough to handle, rub the skins off with a clean dishcloth (be forewarned—the beets will stain it) or use a vegetable peeler. Coarsely chop the beets and put in them food processor with the remaining ingredients. Blend until smooth.
- Serve with your favorite chopped veggies or gluten-free flatbread. Refrigerate leftovers, if any, in an airtight container for up to 5 days.
A huge and heartfelt thank you goes out to Jennifer, Jessica & Jill Emich – The Blissful Sisters – for graciously allowing me to share their Beet Hummus recipe from Eat Drink Shine with you today. You’re all so lovely, and we can’t wait to get back to Boulder to dine with you again.
Remember to pick up your own copy of Eat Drink Shine!
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Photos courtesy of The Blissful Sisters & Kyle Books