Editor’s note: This is the first in a series of five columns written by Ron Byler, Mennonite Central Committee U.S. executive director, to mark 100 […]
Hummus is an infinitely adaptable dish. For some it is a nod toward ethnic cuisine, for others, a protein-packed essential in a meat-free diet. We like hummus for its ability to transform with color, from carrot stained orange to pea tinted green. Of all the variations on hummus, beet horseradish hummus is our favorite. It is hard not be captivated by this ruby-toned riff on hummus. Try walking by a plate of beet horseradish smeared crackers and not eating them. To make this hummus, we pair walnuts and beets, and horseradish adds the right amount of bite to the otherwise creamy scarlet hummus. Beware, once you make beet horseradish hummus, your view of its’ beige sister will forever be skewed.
Yield: Serves four to six as a spread
The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, who serve with Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog, www.haitimcc.org.
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