Here are five things worth paying attention to this month. I recommend selecting one or two and jumping in over the next week. 1. Finding […]
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.
The Mennonite, Inc., is currently reviewing its Comments Policy. During this review, commenting on new articles is disabled; readers are encouraged to comment on new articles via The Mennonite’s Facebook page. Comments on older articles can continue to be submitted for review. Comments that were previously approved will still appear on older articles. To promote constructive dialogue, the editors of The Mennonite moderate all comments, and comments don’t appear until approved. Read our full Comments Policy before submitting a comment for approval.