My favorite foods are snack-appetizer type items: soup, finger sandwiches, dips. It then goes without saying that the holidays for me are all about whipping up some yummy small bites to share with friends. I made this over the weekend and both we’re a hit, Beet Hummus and Jalapeno Tofu Spread.
4 medium size beets, cooked*
2 tbsp. tahini (sesame seed paste)
1 large lemon, zested and juiced
1 tbsp. cumin
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
* I haven’t tried it, but I think you could use packaged cooked beets or canned beets, drained. If you try these types of beets, let me know how it goes!
Jalapeno Tofu Spread
1/2 onion, chopped
2 cloves garlic, chopped
1 block tofu (extra firm)
3 jalapenos, minced
2 stalks celery, minced
1/4 cup vegenaise or other type of mayonnaise
1 medium lemon, zested and juiced
1/8 cup vegetable broth
1/4 tsp. crushed red pepper
1/8 tsp. cayenne pepper, optional for little more zing!
1 tbsp. spicy mustard
handful cilantro, chopped
Saute the onion and garlic in vegetable broth for 5 minutes until onion becomes translucent. Add the red pepper and cayenne pepper and set aside. In a food processor or blender, combine the tofu, mayonnaise, cilantro, onion mixture and lemon juice. Process until a dip-like consistency forms. Be careful not to over mix, you don’t want it to be soup-like. Add the minced jalapenos and celery into the mixture and stir to combine.
Excellent with toasted bread, crackers, and carrots! I used the leftovers this week for sandwiches with arugula and grilled eggplant. Delicious!