Feeding Friends: Roasted Beet Hummus with Lemony Yogurt

Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers On most days I wake up and can’t believe that people actually pay me to write and cook for a living. My afternoons of toiling in corporate big beauty seem more distant with every batch of gluten-free carrot cake pancakes. And on days when I get to leisurely eat said pancakes in front of an equally indulgent mid-afternoon episode of Orange Is The New Black, life is truly sweet.

But like any job, there are also the days of bureaucratic boredom and frustration; the difficult clients, scheduling annoyances, and creative pursuits that, when confined to a rushed 2-hour time slot, feel all at once laborious and half-assed. These everyday pitfalls, even if they happen within the comfort of my own home, can leave me feeling exhausted and out of sorts–like, I’m destined to still be “faking it til I make it” at age 45.

Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Freelancers of every age definitely suffer from the grass-is-always-greener syndrome. My schedule is the subject of envy for a lot of my friends who are still wearing unflattering pencil skirts, clocking their weekdays in cubicles and taking the crowded 6 train at 8 in the morning. But I have to admit, despite the flexible schedule, mid-day pancake making, and occasional workweek TV guilty pleasures, there are many days when I miss my former life of going to an office everyday.

The reasons have nothing to do with pencil skirts (which I somehow always managed to make look disheveled), and everything to do with community.

When you work alone, there’s no one there to give you advice in the moment. Not only are there no road maps or shared resources being handed to you, but there’s no one sitting at the adjacent desk to flash an eye roll if your boss is being a bitch or a deal falls through because mercury is in retrograde.

Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Last week on the podcast StartUp, Alex Bloomberg talked about the trickiness of cofounder issues. One of the hardest parts of partnership dysfunction he said, is that the only person in the world who can understand the unique brand of stress and anxiety you’re facing is the one person you can’t talk to in that moment.

During my first few years of blogging and book writing, I definitely took for granted how important it was to have someone by my side sharing in the same wacky, haphazard work experience. And now that I’m on my own, I’ve been trying to bring more people into my life who balance a similar hybrid of random professional work and long term book writing.

These blogger-chef soul sisters are really the only ones who get what my life is like on a daily basis. But because of our mutually weird schedules, it can often be hard to get in the same room together to share those ever-necessary eye rolls and commiserate about the healthy hedonism Catch22 of shooting cocktail recipes at 10am on a Wednesday.

Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers Ever since a group of us got together at Dana Cowin’s apartment in the fall for a blogger potluck, I’ve been trying to think about ways I can foster more community offline. Serena (Domesticate Me), Anna (The Yellow Table), Amie (The Healthy Apple), and I have formed a little dinner posse to talk shop and share tips. But we wanted to get a bigger group involved, and organize an evening that could highlight all the talent in the room and provide a proper backdrop for genuine connection.

Anna, being the event wizardess that she is, pulled together an amazing venue (Maman NYC), table stylist (Chinae Alexander), and photographer (Signe Bircke) for our first ever Friends In Food Potluck last month. It was a magical evening of swapping stories over delicious homemade food, and just what my spirit needed after a long Spring of holing up in my dark writer’s cave.

My contribution was this beet hummus with lemony yogurt sauce, which I thought would look particularly fetching with the pink floral menu design. If you’re looking for an easy appetizer that will stand out amidst a jam-packed buffet, I highly recommend roasting a beet and adding it to this classic hummus recipe. I’ve also made it with white beans instead of chickpeas and it still kills.

More importantly, July 4th is on the horizon, and I know you’ll all thinking of clever ways to add a little red while and blue to your table. My red beets, white yogurt sauce, and blue potato chips got you covered.

If you’re in the New York area and want to join in on the Friends in Food fun, we’ll be doing another event this fall! Shoot me a note in the comments section.

And as always, thanks to everyone here who keeps me company at the office every day, even if it’s just virtually.

Eat up!

Xo
Phoebe

Recipes Roasted Beet Hummus Recipe with Lemon Yogurt Sauce | A Great Healthy July 4th Dip, Served With Blue Potato Chips | Easy Summer Appetizers

Roasted Beet Hummus with Lemony Yogurt

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 1/2 cups

Roasted Beet Hummus with Lemony Yogurt

Ingredients

  • 1 garlic clove
  • 1 large roasted beet
  • One 15-ounce can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice, divided
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1/4 cup Greek yogurt
  • 1 tablespoons finely chopped mint, for garnish

Instructions

  1. Combine the garlic, chickpeas, beet, tahini, 2 tablespoons lemon juice, water, salt, and cumin in a food processor and puree until smooth. Taste for seasoning.
  2. In a separate bowl, combine the yogurt and remaining lemon juice. Whisk until smooth and season to taste with salt.
  3. Transfer to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, the mint leaves and some reserved chickpeas and beets. Serve alongside blue potato, pita chips or crudités.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

http://feedmephoebe.com/feeding-friends-roasted-beet-hummus-with-lemony-yogurt/

Check out these other great dishes from Food Network’s #SummerSoiree

The Heritage Cook: Tangy Caprese Salad with Pickled Cherries (Gluten-Free)
Creative Culinary: July 4th Red, White and Blue Patriotic Poke Cake
Weelicious: Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis
The Lemon Bowl: 3 Steps to Perfectly Cooked Sweet Corn
Bacon and Souffle: Red, White and Blue Bark
Healthy Eats: 5 Frozen Treats for a Sweet Fourth
Taste with the Eyes: Dessert for the 4th of July: Elderflower Berry Pavlova
Napa Farmhouse 1885: Best Ever Elk Burgers For The 4th of July
Red or Green: Roasted Sweet Pepper Salad
Elephants and the Coconut Trees: Heirloom Tomato Pie
In Jennie’s Kitchen: Summer Raspberry Sorbet
Homemade Delish: 4th of July Cheesecake
FN Dish: Portable Picks to Make and Take on July 4th

 

 

Yum

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18 Responses to Feeding Friends: Roasted Beet Hummus with Lemony Yogurt

  1. Oat&Sesame says:

    Great, healthy use of red, white and blue!

    I’d love to know more about the Friends in Food event. I’ve got friends who like food – so it sounds like a win-win!

    Happy 4th!

  2. Ali says:

    I have been waiting for you to post this recipe for months! Yay! I am so excited to try it. We’ve been getting beets in our CSA. Happy Fourth! xo

  3. The Greek yogurt-roasted beet hummus sounds divine Phoebe! It’s a perfect solution for the summer BBQs:)
    Regarding blogging; We do understand what you mean, getting out of the (endless it seems) loop of everyday office work and feeling a bit..well..alone perhaps sometimes (in a way). Ourselves however envy (in a good sense) your lifestyle. We’d LOVE to blog for a living, even though that has its drawbacks like you said. Unfortunately, living in Greece and blogging doesn’t pay off. It’s more of a passion we have, to experience food and share that experience with the world. We will keep dreaming though, that perhaps in the future we may make something in terms of capitalizing this passion!:)
    Have a wonderful week ahead!
    Panos and Mirella

    • Thanks for stopping by Panos and Mirella! I’m very jealous of all the amazing ingredients you have at your fingertips in Greece! I was there last June and it was magical. I made yemista, among on the things, on the site inspired by my trip. It’s definitely not easy to make a living just from blogging – I’ve been lucky to cobble together a mix of things in the food space to make ends meet. If it’s your passion and you don’t mind the uncertainly and solitude, I hope one day you’ll take the leap! But doing it on the side of an office job isn’t the worst thing either – I did it for years! xoxox

  4. Grace says:

    Hi Phoebe,

    This looks delicious and can’t wait to try it! However, I’m Paleo so not doing dairy at the moment. Trying to think of an alternative to the yogurt…we do use a lot of coconut cream so maybe some kind of lemony-coconut thing might work. Any suggestions?

    Also, I get how working for yourself can feel alienating. I was laid off from my job in magazine publishing and have since been doing lots of random freelance work as well as creative projects, most of which are very solitary endeavors. Would love to learn more about the Friends in Food events!

    • This will taste totally great even without the yogurt!! In fact, I think I just drizzled a little extra tahini + lemon on top at the friends in food party.

      So nice to hear from someone else who’s doing the freelance hustle! Will definitely let you know when we do our next gathering! xo

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  12. Nicole says:

    Hummus is such a smart potluck choice — easy to transport and pretty much everyone can eat it. Love the idea of topping it with lemony yogurt for a little textural/flavor contrast!

    I’m coming to this pretty late — I found this post while reading your bell pepper and beef taco skillet recipe, but I’d love to join in at the next Friends in Food potluck. I moved to NYC last winter from San Francisco, and it would be wonderful to meet up with yourself and other food bloggers in the area :).

    • Hey Nicole! Absolutely – will definitely make a mental note to add you to the next event! It would be great to connect. I hope you’re enjoying life in NYC so far. At the moment, no idea when the next gathering will be. Probably later this fall. Look forward to meeting you soon! xo

      • Nicole says:

        That would be great, thanks, Phoebe. Looking forward to meeting you! So far I’m loving it here, there’s always so much going on restaurant-, museum-, and show-wise, it’s a pretty magical place!

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