Smoky Beetroot Hummus with Dill and Pistachios – Day 11 of the 12 Days of Canapés – 2013

Smoky Beetroot Hummus

A very quick post tonight.

We just got back from the beach where we spent some time with friends, had a bonfire, drank some wine, roasted some marshmallows and shared plenty of stories and laughs.

I took a double batch of this dip down to the beach this afternoon and it was a major hit. Even the kids seemed to love it, initially drawn to it by its crimson hue. Sweet paprika gives this dip its smoky flavour. Make sure you use a good quality brand. Also, feel free to adjust the amount of sweet paprika, garlic, lemon and salt to your personal taste.

Now we are settling in for a quiet evening at the cabin, just happy to be together.

One recipe to go!

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3 Responses to Smoky Beetroot Hummus with Dill and Pistachios – Day 11 of the 12 Days of Canapés – 2013

  1. Bonnie says:

    Yum! I did this a lot this summer, but never with the addition of paprika. Do you think smoked paprika would be too overpowering?

  2. Hi Bonnie, actually the original recipe calls for smoked paprika but I made this up at the cabin and only had sweet and loved the way it tasted. Next time I am going to try smoked instead. If you try it first please let me know how it tastes! xo J

  3. Sandy says:

    Hi Julie,
    Since Pat and I are cleansing, I am making this right now…it’s so easy, can’t wait to see how it turns out. I loved, loved your version by the bonfire!

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