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To my American readers: do you remember seeing a Canada Dry advertising comparing the drink to alcohol? I couldn’t find any on YouTube.

In France, when I was a kid in the 80’s, there were TV ads doing such a thing.

“It looks like alcohol, it is as golden as alcohol, but it is not alcohol and that is precisely why it’s refreshing.”

[If you can’t see the video, click here]

“Canada Dry has always been as golden as alcohol, its name sounds like some alcohol’s name, but it is not alcohol and that is precisely why it’s refreshing. Since Canada Dry exists, alcohol doesn’t make heroes anymore.”

[If you can’t see the video, click here]

What does that have to do with golden beet hummus, you ask.

It’s been quite a while since I wanted to try to prepare beet hummus. But I didn’t want to just follow the trend (since all kind of hummus recipes, and the beet one especially, have been popping up on the Internet).

Then, I thought of a little twist when I was at Whole Foods picking up my beets: I would use golden beets. True, the hummus wouldn’t have this wonderful purple color. But the color would be closer to real hummus, so the surprise of those who would taste it would be bigger! As golden as hummus… well, you get the idea!

The following recipe is based on this one and this one.

For a medium bowl of hummus, you will need:
– 3 medium to big golden beets
– 1/3 cup tahini
– 2 tbsp olive oil
– 1/2 cube of Dorot frozen garlic
– 3 tsp ground cumin
– Juice of 2 lemons
– 1/4 cup water

1. Start by preparing the beets: wash and scrub them well, get rid of any dirt. Cut them in four pieces each and put them in a pot. Cover with water, bring to a boil, then lower the heat and let simmer for 60-80 minutes. When a fork is easily inserted into the beets, take them out of the heat, rinse them with cold water and take the skin off (it will be very easy).

2. Cut the beets in smaller pieces and put them will all other ingredients in your food processor. Process :-)

3. Add salt and pepper or other spices if you wish. Enjoy!