I know it sounds ridiculous. In my desperate atttempt to recreate one of my favorite dips and snack options...I invented Beetmus. One of the things I miss as a result of my migraine elimination diet is hummus. Hummus is fun because you can eat it with blue corn chips, or snack on it with fresh veggies, or pita chips, or bagel chips...you get my rant. It is a healthy and versatile dip that is yummy. Beetmus is a slightly sweetier and well a less migrainey version of this dip. The consistency is pretty spot on but it lacks the nuttiness due to the lack of tahini and is much sweeter due to the beets.
Ingredients:
3 small yellow beets (you can use red, they are just messier and the dip will be purple instead of "hummus-looking")
3/4 cup of ricotta cheese
pinch of cardamom
1/2 tsp. of salt
a clove of garlic
1 tbsp. olive oil
pepper to taste
Heat the oven to 425 degrees.
Wrap the beets in foil and bake until soft--about 45 minutes.
Let the beets cool then unwrap and peel under cool water.
3 small yellow beets (you can use red, they are just messier and the dip will be purple instead of "hummus-looking")
3/4 cup of ricotta cheese
pinch of cardamom
1/2 tsp. of salt
a clove of garlic
1 tbsp. olive oil
pepper to taste
Heat the oven to 425 degrees.
Wrap the beets in foil and bake until soft--about 45 minutes.
Let the beets cool then unwrap and peel under cool water.
In a food processor combine the beets, ricotta cheese, cardamom, salt, garlic, and oil. Blend until smooth.
Add a little pepper to taste. Scoop into a bowl and eat with organic blue chips, carrots, celery, or gluten-free bagel chips from Glutino...they are delicious.
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