Happy Friday! Any fun plans on the agenda for the upcoming weekend? I’m looking forward to seeing my family for a little overnight trip.
Last weekend, I hosted a few ladies at my apartment for a Galentines Day lunch. It was such a fun way to spend a cold Sunday afternoon! One of my 2016 resolutions was “more dinner parties” (one per season, to make it measurable), and even though it wasn’t technically dinner, it still counts, right?
I made variations on the recipes I shared in this Lady Project post, but instead of the mini avocado toast appetizer, I made red lentil roasted beet hummus. I love the bright color, and it’s a nice change of pace from traditional hummus.
You can make everything at once or prepare the beets and red lentils the day before. Serve with sliced veggies or your favorite whole grain bread or crackers. I also love this on toast with sliced hard-boiled egg on top.
Red Lentil Roasted Beet Hummus
- 2 medium beets, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup red lentils
- 1 cup water
- 2 tablespoons tahini
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Preheat oven to 375 degrees F. Toss beets in olive oil and place on a sheet pan. Roast until tender, about 30 minutes. Shake pan a few times to prevent sticking and burning. Set aside.
- Meanwhile, place red lentils and water in a small saucepan and bring to a boil. Lower heat and allow to simmer until lentils are tender, about 15-20 minutes. Set aside.
- Once beets and red lentils are cool enough to handle, puree all ingredients in a food processor or blender until smooth.
Serve with sliced veggies and warm bread.
(Makes ~1 ½ cups)
What’s your favorite party appetizer?
Today I’m participating in Laura’s Strange But Good link-up—love that this is a thing!