Beet Greens Spread

A cross between pesto and hummous! Perfect for school-day sandwiches or on crackers. Mix with 1 cup (250 mL) yogurt to make a dip for veggies. (A slight variation on a recipe from the Saanich Organics box program newsletter from July 2010.) Also works with spinach or Swiss chard.

Ingredients: 
1 cup (250 mL) beet greens (stems and tough ribs removed)
1 Tbsp (15 mL) tahini
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) olive oil
1 small clove garlic, minced
1/2 tsp (2.5 mL) ground cumin
1/4 tsp (1 mL) white pepper
salt to taste*
* start with 1/8 tsp (0.5 mL) and increase up to 1/4 tsp (1 mL)

1. Add all ingredients to the bowl of a food processor. Whirl until desired consistency, scraping sides of bowl with a spatula as needed.
2. Serve immediately, or refrigerate for up to 1 week.

Makes 1/2 cup (125 mL).

Per 2 Tbsp (30 mL) serving: 57.4 calories, 5.4 g fat, 0 mg cholesterol, 26.2 mg sodium, 2 g carbohydrates, 0.8 g fibre, 1 g protein
© 2011, Holland Gidney