Beetroot Hummus

Its been a while since I posted  recipe and today didn't turn out anything like I had hoped it would, so I did what I always do when something doesn't go my way, or I'm unhappy, or stressed, or bored, or happy, or excited, or disappointed, or thrilled, or whatever, and I cooked.  I bought some beets at the farmers market on Tuesday and was going to make my award winning roasted veggies (they really did win an award once, but I have since lost that recipe and made up a new one because its really only about the spices with roasted veggies, all the rest is easy.  Well, the spices are easy too...but I digress.  Anyway I opted out of the roasted vegetables because that feels more like a fall food so I scanned the web for beet recipes and found this little gem for Beetroot Hummus.  I've never made hummus before so I figured I would give it a go.  I did a few things differently from the recipe, first, I didn't measure the beets or the chickpeas, so my ratio could be way off, but it looked good to me.  Second, I used canned chickpeas so as to skip the soaking them overnight step, and also because I already had them.  Oh and one more thing, I don't have a blender or a food processor, so I used a little electric mixer that I picked up at a thrift store, sorta like you would to make mashed potatoes.  Lessons learned: Beets are much tougher than potatoes and don't "mash" quite so easily, and also, hold a plate or towel over the bowl while mixing unless you want your kitchen, clothes, and face to be speckled pink (aprons also highly recommended).  So mine came out slightly chunkier than traditional hummus, and also a rather alarmingly bright magenta color, but it was still pretty tasty none the less.  Some photos:

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