#beethummus

[needtobeehealthy]

Beet Hummus

[icselhisler]

...

"Hayatta her şey yalan, buna aşk da dahil" diyen Aragon için mutlu aşk yokken, Mevlana, "Aşksız olma ki ölü olmayasın, aşkla öl ki diri kalasın" der...

Dante, aşık olmanın acılarını katmerleştirmesinden yakınırken,

Beethoven'in çektiği acıları yumuşatabilecek tek şey aşktır.

.

Özdemir Asaf, bir şiirinde bu AŞK hal'ini şöyle anlatır:

Kim O, deme boşuna,

Benim, ben ...

Öyle bir Ben ki gelen kapına

Baştan başa SEN ...

.

Kırşehirimizin Ozanı Neşet Ertaş, genç yaşta aşık olur, kendi aşiretinin “Gülbahar” adlı güzel kızına...

Aşık olmanın ayıplandığı, saklılık, gizlilik günlerinde de “Gülbahar”ı saklayarak “Gülbahar”a;

“Bahar geldi türlü çiçek açıldı

Baharda gül, gül bahar da ne güzel

Açıldı goncalar güller saçıldı

Baharda gül, gül bahar da ne güzel” diye seslenir...

Bende Azizeyi bir başka gizemde,

bam başka bir aşk ile seviyorum.

Sayfalar dolusu aşkımı yazıyorum.

“Her geceyi Kadir, her gördüğünü Hızır bil!” düsturuyla, birbirimize karşı saygı ve sevgi göstermeyi bilmeli; her günümüzü, sevdiklerimize sevgi günü ilan edelim, en şerefli ve en güzel şekilde yaratılışımızın gereği olarak gönlümüzdeki cevherleri sergileyelim.

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[umaminata]

Sorry for the food porn🤤 Sous vide poached eggs 1hr at 149F/63.8C then finished in boiling water with vinegar. DO NOT TRY THIS AT HOME!🤬 if you do tho check the comments under the previous post, there’re some good tips for poaching eggs👌🏻 . Btw Searzall giveaway ends today so if haven’t entered yet you still have a chance! Link in bio . . #poachedeggs #sousvide #sousvidepoachedegg #sousvideegg #eggsbenedict #eggbenedict #avocadotoast #breakfastideas #hummuslover #beethummus #anovafoodnerd #searzall #foodporn https://www.instagram.com/p/BmveavanSEH/?utm_source=ig_tumblr_share&igshid=zp07jegd0geh

[schreiberhans]

Golden Sunrise Omelette with Vibrant Beet Pink

A beautifully golden, perfectly folded omelette sits on a simple white plate, crowned with a generous swirl of vivid magenta beetroot hummus or puree that adds striking color and earthy sweetness. Fresh mint leaves rest in a glass of sparkling water beside it, tied playfully with a blue ring, while a fork and knife frame the minimalist yet elegant composition. Clean, bright food photography that celebrates color contrast and fresh ingredients.

[foodcrushdaily]

The Pink Revolution 💖🥑✨

Move over, green—there’s a new vibrant queen in town. This avocado and beet hummus toast is a literal masterpiece on a plate. ☁️ The neon pop of the beet layer against that creamy green base is giving total "main character energy" for your morning routine. Topped with burst cherry tomatoes, a sprinkle of feta, and fresh microgreens, it’s basically a garden in every bite. 🌿 It’s vegan, it’s healthy, and it’s undeniably the most aesthetic way to start your day. Who knew breakfast could look this high-fashion? 🥂💎

Tag a friend who needs a brunch upgrade! Reblog to manifest this breakfast and follow for your daily dose of delicious aesthetics! 🥯🔄

[servanttrainer]

This Creamy Roasted Beet Hummus is not only visually stunning with its vibrant pink color but also incredibly delicious. The roasted beets add a sweet earthy flavor to the classic hummus, making it perfect for dipping or spreading on your favorite snacks.

Ingredients: 2 medium beets, roasted and peeled. 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. Juice of 1 lemon. 1 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water adjust to desired consistency. Fresh parsley, for garnish. Sesame seeds, for garnish.

Instructions: Preheat your oven to 400F 200C. Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool, then peel and chop them into chunks. In a food processor, combine the roasted beets, chickpeas, tahini, minced garlic, olive oil, lemon juice, ground cumin, salt, and pepper. Process the mixture until it becomes smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, add water 1 tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Transfer the creamy roasted beet hummus to a serving bowl. Garnish with fresh parsley and sesame seeds. Serve with pita bread, vegetables, or crackers. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Otentiko

[fulcherdepp]

This vibrant Pink Hummus with Seedy Oat Crunch is not only visually appealing but also packed with flavor and texture. The addition of beets gives the hummus its beautiful pink color, while the seedy oat crunch adds a delightful crunchiness to every bite. Perfect as a healthy snack or appetizer.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 3 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/2 cup cooked beets, chopped. 1/2 teaspoon ground cumin. Salt and pepper to taste. For Seedy Oat Crunch:. 1/2 cup rolled oats. 2 tablespoons pumpkin seeds. 2 tablespoons sunflower seeds. 2 tablespoons sesame seeds. 1 tablespoon honey. 1/2 teaspoon salt. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper.

Instructions: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, beets, and ground cumin. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste, and blend again until well combined. Transfer the pink hummus to a serving bowl. For Seedy Oat Crunch: In a separate bowl, mix rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, honey, salt, paprika, and cayenne pepper. Spread the mixture on a baking sheet lined with parchment paper. Bake in a preheated oven at 350F 175C for 10-12 minutes, or until golden brown and crispy. Remove from the oven and let it cool. Sprinkle the seedy oat crunch over the pink hummus before serving. Garnish with additional sesame seeds and a drizzle of olive oil if desired. Serve with pita bread, vegetables, or crackers for dipping.

Prep Time: 15 minutes

Cook Time: 12 minutes

Welcome to Sandwich Games

[wants-wishes]

This colorful and flavorful hummus is a modern take on a traditional recipe, showcasing the rich, creamy texture of pumpkin, the earthy sweetness of beets, and the nutty depth of peanut butter. It's the ideal spread or dip for any situation!

Ingredients: 1 cup cooked beets, peeled and chopped. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup pumpkin puree. 2 tablespoons peanut butter. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. Water as needed for consistency.

Instructions: Put the cooked beets, chickpeas, pumpkin puree, and peanut butter in a food processor. To the mix, add ground cumin, lemon juice, olive oil, minced garlic, salt, and pepper. Clean the sides of the food processor as needed and blend everything until it's smooth. If the hummus is too thick, slowly add water until it's the right consistency. Add more salt, pepper, or lemon juice if you think it needs it after tasting. Put the beet hummus in a bowl to serve. Drizzle with a little extra olive oil and, if you want, top with fresh herbs or sesame seeds. Cut up some pita bread, crackers, or fresh vegetable sticks and serve with it. Enjoy your Simple Beet Hummus with Pumpkin and Peanut Butter! It's tasty and good for you.

Prep Time: 15 minutes

Cook Time: 0 minutes

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