Tag Archives: beet hummus

Kale Cobb Salad with Beet Hummus* + Creamy Tahini Dressing

Cobb salad minus the bacon might sound offensive to some, but topped alternatively with a bright beet hummus and a creamy tahini dressing makes for a sophisticated twist on a classic. A simple kale salad topped with an assortment of ingredients is easy to do with a little preparation, and certainly worth the effort, plus you’ll make all the other kids at the office jealous come lunchtime. 

[ Bon Appétiting, Katie ]

Bright Beet Hummus, adapted from Food52

Serves 1

1 pound cooked beets (I roast mine), quartered

1/4 cup walnuts, toasted and roughly chopped

2 tablespoons lemon juice

1 tablespoon tahini

1/2  teaspoon ground cumin

1 garlic clove

1 tablespoon olive oil

1/2 teaspoon salt

1. To roast the beets, wrap in foil and bake at 400 F for up to an hour until tender. Allow them to cool before pureeing.

2. Combine all ingredients in a food processor and puree until relatively smooth.

Tahini Lemon Dressing

1 TBS tahini

1/2 lemon, squeezed

1 tsp soy sauce

1 tsp honey

black pepper

1. Whisk all ingredients together, add a little water if the dressing is too thick.

2. Toss finely chopped raw kale with the dressing, top with hummus, avocado, almonds, or whatever toppings suit you! 

Note: on how to boil an egg, see tahini egg salad