Carrot-Beet Slaw with Hummus

By the Gracious Vegan

I saw a version of this with dairy and oil in Food and Wine magazine while I was on jury duty waiting to see if my number would be called (it was, and I was on a jury for a week). I knew I had to adapt it for my way of eating. The combination of flavors is magical. The beets taste sweet and mild, and the lemon zest surprisingly pulls all the tastes together behind it for one wonderful mouthful after another. For a dinner party you can arrange it on a big platter—it’s gorgeous and dramatic this way. For everyday, I would keep the hummus and beets separate until you’re ready to eat each serving.

Peel and grate the carrots and beet. A food processor with a grating attachment works well. Keep them in separate bowls. 

• 4 medium carrots

• 1 large red beet

Whisk together the following dressing ingredients in a small bowl or jar.

• 3 Tablespoons fresh lemon juice (see that you’ll need lemon zest below)

• 2 Tablespoons tahini

• 2 Tablespoons water

• 1 Tablespoon white wine or Champagne vinegar

• 2 teaspoons maple syrup

• 1 teaspoon salt

• Fresh ground pepper

Toss the grated carrots with about half of the dressing and let sit at least 5 minutes.

Spread hummus on a serving platter or divide onto individual plates.

• 2 cups hummus (I prefer hummus with a good garlic flavor) (my homemade hummus)

Toss the carrots and beets together with a bit more of the dressing and immediately place the slaw on top of the hummus, leaving some of the hummus showing on the edges. If it needs more dressing, drizzle it on top. Sprinkle with these toppings:

• 2 Tablespoons roasted chopped nuts or roasted seeds

• 2 Tablespoons herbs of your choice (mint, parsley, or other)

• 1 Tablespoon lemon zest

Timing: About 20 minutes if the hummus is already made

Gluten-free