It made me a little nervous to product test President’s Choice Beet Hummus Chickpea Dip and Spread because I am not a huge fan of beets. I do not hate them but I also do not love them. Combining them with hummus seemed a tad odd to me but the company suggested serving it with barbecue lamb chops and that intrigued me.
“With vibrant ruby colour, this versatile dip and spread is a richly flavoured spin on traditional hummus. Sweet and tender beets are blended with chickpeas, tahini and garlic, then crowned with more beets, chopped and pickled with balsamic vinegar. Partner with vegetable platters and crackers, or spread on pita and naan bread.”
Vibrant indeed! Wow, look at that colour! And interesting choice to leave little squares of cooked beets in the middle like that.
I had a ton of my Instant Pot caramelized onions left over so I added that as well for additional flavour.
In the end I liked the idea of using the hummus as a sauce. It was also much more subtle than I was expecting. I thought it would be more beet-y and more hummus-y but with my barbecued lamb chop it was more of an undertone flavour-wise than I had anticipated.
Check your expiry date because mine went past its date so quickly I did not get a chance to try it on crackers or bagels… All I can say for sure is that if you want a vibrant eye-popping sauce for a dinner without any work, add this to your plate. This sauce is good as a backdrop to showcase a delicious cut of meat.
I give this product three and a half out of five wooden spoons.
Debra She Who Seeks says
I don’t know that I will try this anytime soon. I just made a big double batch of borscht using beets from My Rare One’s garden, so I’ve kinda OD’d on beets for awhile, LOL!
Suzie the Foodie says
Oh my, I would be done with beets for a while too then!
Try using rosemary and olive oil triscuts to dip in the beet humus. I am addicted.