Roger Mooking on Cameo
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Beet Hummus

  • 1 ó Tbsp Quinoa
  • 3 Tbsp Hot Water
  • 2 C Green Beans, Trimmed
  • ó C Dijon Mustard
  • 1 Tbsp Dried Thyme
  • 1/3 C Olive Oil
  • . C Blueberries
  • 1 Tbsp Sliced Almonds

In a stainless steel or non‐reactive bowl, pour hot water over quinoa. Cover with plastic wrap and set

aside until quinoa plumps up and all the water is absorbed, approximately 5 minutes. Remove plastic

wrap and fluff quinoa with a fork to remove any clumps.

Meanwhile, bring a pot of water to a boil and season with salt. Prepare a bowl with ice water large

enough to fully submerge all the green beans.

Place green beans in boiling water until beans turn bright green, approximately 2‐3 minutes. Strain

blanched green beans in a colander and discard hot water. Transfer blanched and drained green beans

to ice water and cool fully, approximately 3 minutes. Strain beans and transfer to a tray to allow

excess water to drain off of beans. Set aside.

In a non‐reactive bowl, whisk together Dijon mustard, dried thyme and olive oil until emulsified. Set


Toss together the green beans, quinoa, blueberries, sliced almonds and 3 tbsp of the Dijon mustard

mixture. Serve immediately.

Beet Hummus

  • 3 cups trimmed, peeled, and roughly diced Red Beets
  • 1/3 cup (80 mL) olive oil
  • 1 1/2 cups (375 mL) toasted sliced almonds
  • 1 clove garlic
  • 1/3 cup (80 mL) olive oil
  • 1/2 tsp (2 mL) ground cumin
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) salt

For garnish

  • 1/4 tsp (1 mL) toasted cumin seed
  • 1/2 tsp (2 mL) lemon zest
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) toasted sliced almonds for garnish

Add diced beets and first amount of olive oil to blender.  Using plunger attachment, pulse and blend on medium low to start pureeing mixture.  Remove plunger, cover with lid and increase speed to high.  Blend on high for 7 minutes, until beets are just cooked through.  With blender off, carefully remove lid (mixture will be hot) and scrape beet mixture down and off lid.

Add almonds, garlic, remaining amount of olive oil, ground cumin, lemon juice and salt.  Blend on high until mixture is smooth and creamy, about 1 minute.

Let mixture cool.  Place into serving bowl, and garnish with toasted whole cumin seeds, lemon zest, olive oil and additional toasted sliced almonds.  Serve with pita chips.

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