This vegan roasted beet hummus recipe is one of my favorite things to take to dinner parties as the colorful centerpiece of the table.
Most of the time I wake up I can’t believe that people actually pay me to write and cook for a living.My afternoon Toil in the corporate beauty Each batch seems more distant Gluten-Free Matcha Pancakes.
But like any job, there are bureaucratic boring and frustrating days. Difficult clients, schedule troubles, and creative pursuits, when confined to a rushed two-hour period, will immediately feel laborious and give up halfway. These daily traps, even if they occur in the comfort of my home, can make me feel exhausted and insane—for example, I am destined to “pretend to succeed” at the age of 45.
Freelancers of every age must suffer from the “grass is always greener” syndrome. Many of my friends are envious of my schedule. They still wear unflattering pencil skirts, check in their cubicles on weekdays, and take the crowded 6 o’clock train at 8am. But after working from home brought everyone back to my level, many people shared the days when I missed the life of going to the office every day.
The reason has nothing to do with the pencil skirt (somehow I always try to make it look messy), but with the community.
When you work alone, no one can advise you at this time. Not only is it not providing you with a road map or sharing resources, but if your boss is a bitch or the transaction fails due to Mercury retrograde, the person sitting at the adjacent desk will not blink.
In the first few years of my blog and book writing, I certainly thought how important it is for someone to share the same quirky, casual work experience with me. In the past 5 years, I have been trying to get more people into my life, and they strike a balance between random professional work and a similar mix of long-term book writing.
These bloggers-Chef Soul Sisters are really the only ones who can understand my daily life. But because of our weird schedules, it is often difficult to gather in the same room, share those necessary eyeballs, and sympathize with the healthy hedonistic Catch22 who shoots cocktail recipes at 10 AM on Wednesday morning.
When we get together, it’s usually a light meal style.
One of my favorite things to bring is this roasted beet hummus recipe. If you are looking for a simple appetizer that stands out in a jam-stuffed buffet, I highly recommend roasting the beets and adding it to this classic hummus recipe. I also made it with white beans instead of chickpeas, but it still kills people.
This version is completely vegetarian and uses plant yogurt, but if you don’t care about dairy products, you can easily use Greek yogurt.
Although the FODMAP of this recipe is not completely low, if you omit the garlic, you can enjoy it in a 1/3 cup portion. Enough to try the beetroot dipping sauce, but don’t use it as a main course.
As always, thank everyone here for accompanying me in the office every day, even if it’s only virtual.
With health and hedonism,
Phoebe
Roasted Beet Hummus with Lemon Yogurt
You can keep this beetroot dip recipe vegan by using plant-based yogurt as a topping. This is the colorful hummus for the holidays! If your FODMAP content is low, omit the garlic and you can enjoy a 1/3 cup serving.
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Put the chickpeas, beets, tahini, 2 tablespoons of lemon juice, garlic (if using), salt and cumin in a food processor and stir until smooth. Add water and any other substances to achieve the consistency you want. Taste the seasoning.
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In a separate bowl, mix the yogurt with the remaining lemon juice. Stir until smooth and season with salt.
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Transfer to a bowl and garnish with lemon yogurt, a little olive oil, mint leaves, and some reserved chickpeas and beets. Serve with blue potatoes, pita fries or whole grains.
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