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Earth Eats live cooking demonstration at the new public libary branch

bright pink dip in a white bowl with thin yellow strips of lemon zest and parsley accents

This simple dip is bright in color as well as flavor. (Kayte Young)

The Monroe County Public Library's new branch features a state-of-the-art teaching kitchen. We'll be at the Grand Opening to help them celebrate this exciting new resource, and we'll test out the new facility with a cooking demonstration. We'll also be highlighting the library's cookbook collection.

Stop by between 3 and 4pm on Friday June 9, 2023 at the MCPL Southwest Branch, 890 W. Gordon Pike to sample this shocking pink hummus with roasted beets. If you can't make it, we've got the recipe below.  

Olga Kalenzidou, who has been a guest on our show, will demonstrate Tyropitakia (Greek cheese pies) from 5:30-6:30 in the teaching kitchen, so the libray will be filled with beautiful aromas. 

Hope to see you there. 


Bright Beet Hummus

This is a variation of a traditional hummus with added roasted beets. It’s a dramatic presentation with beautiful flavors. Some folks who dislike beets have enjoyed this dip. 

Recipe inspired by Mollie Katzen and Sarah Cahillane; presented by Kayte Young, producer/host of Earth Eats on WFIU. 


3 cups cooked chickpeas, drained and well rinsed*

1/3 cup tahini (sesame paste)

3 Tablespoons olive oil

Zest of one lemon (reserve a few strands for garnish)

Juice of one lemon (or more, to taste) 

One large beet(or two small ones), roasted**, peeled

2 cloves garlic skillet roasted*** and minced

1 teaspoon salt (or more, to taste)

½ teaspoon cumin (optional)

¼ teaspoon cayenne pepper (optional)

½ teaspoon of white sesame seeds (optional for garnish)


Combine all of the ingredients in a food processor and blend. Scrape down the sides and continue to blend until smooth.

Taste and add more salt as needed.

Spoon into a bowl to serve, drizzle with olive oil and top with the lemon zest and sesame seed garnish. 

Serve with pita triangles, tortilla chips or celery sticks. 

*If using canned chickpeas, use 2 cans (15.5oz each) If you are cooking your own, start with one cup of dried beans, soak and cook until tender, then drain and cool to room temperature before blending. I usually cook mine in a slow cooker on high for about 3 hours (no soaking, cover with about 3 inches of water in the slow cooker).

**To roast, wrap whole beets in foil, pierce a few times with a knife, and bake at 400F for about 30 minutes or until fork tender. Unwrap, let cool and remove the peel (they should come off pretty easily). Cut into a few smaller pieces before adding to the food processor

*** Roast unpeeled garlic cloves in a hot, dry skillet, flipping with tongs until the cloves are browning and blistering in a few places. Remove peels, chop and add to the bowl of the food processor. This step is optional. It takes the sharp edge off of the garlic, and adds a buttery, savory flavor to the dip.

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