I hope your New Year started amazingly beautiful and continues to be that way throughout the year. Usually, I do a recap of the most popular posts, but I changed it. Instead, I am sharing roasted potatoes. Is there any better way to start the year?

I love potatoes. You can prepare them in so many ways and I don’t think there is one dish that I will not like. You already know that if I could dive into the bowl of mashed potatoes I certainly would, I am seriously not joking at all.

I serve these, usually with some leftover protein; either pork chops, chicken, ribs or in this case Xmas leftover Turkey. Boy… was this delicious! It totally makes a complete meal, with a salad on the side, bit of sauteed peas and freshly baked bread… Could the meal get any better? I don’t think so…

If you love potatoes as much as I do then you got to make them asap. These are very flavorful, easy and delicious.

Thank you all so very much for all your support during all these years. Thank you for visiting me, for social media love, for subscribing to my newsletter and YouTube channel. With 918 newsletter subscribers + 536 more on Feedburner, I can only say thank you for following along my crazy homemade food adventures from all over the world. I am touched and honored to be able to share my recipes, and thoughts with all of you. Cheers to one more amazing year!!! I wish you all the BEST!
Also, I need to mention my friends over at Season with Spice. They are AWESOME! And I could not ask for better people to connect with.
Kitchenbowl is a foodie app. I was one of the first people that had a privilege to test their app and I watch them grow into this awesome food community.

I also want to thank from the bottom of my heart for sharing my pictures on social media and their websites.
The FeedFeed
Yahoo Food
BuzzFeed

Recently, I started to work with a fantastic influence program over at Acorn. So far, I am pleased!
And, of course, it was one more kick-ass year with BlogHer.
Overall, it has been a really amazing year! Thank you again and again!!!

Cheers!!!!

Sincerely,

Sandra

Print

Roasted Potatoes

Course Side Dish

Cuisine American

Keyword snack, meatless, side dish

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• 5 large Potatoes approximately the same size (about kg and a half to 2 kg)
• Sea Salt to taste
• 1/2 tsp. Ground black pepper
• 1/8 tsp. Chili powder
• 1/2 tsp. Dry parsley
• 1/2 tsp. Onion powder
• 1 spring of Fresh rosemary use only the leaves
• Oil to grease the pan and drizzle over the potatoes before baking  (about 1 1/2 tablespoons)

Instructions

1. Peel the potatoes and cut into equal size wedges. If you are not going to bake them right away, soak in the cold water so they don't turn dark.
2. Season the potatoes with seasoning/herbs above. You can add to please your own taste. I added a little more than 1/2 teaspoon of sea salt.
3. Grease the baking pan and place potatoes in the single layer. Drizzle a bit of oil all over the potatoes.
4. Preheat the oven at 400F (200C) and bake the potatoes for about 40-45 minutes or until they are crunchy, golden brown and soft/tender on the inside.

Hummus with Beets is the best. Would you look at that stunning sexy color? Every time I make it, I am amazed at how perfect it looks.

You already know that I love beets. combination with tahini, garlic, chickpeas, and lemon this makes an amazing dip.

I will serve it even for Thanksgiving, along with some other delicious dips. You can prepare it a day before and refrigerate it.

Click Here for more amazing hummus recipes

I will share more hummus recipes in the upcoming weeks, so stay tuned! Why buy it when you can make your own, even more, delicious than a store-bought.

You can also prepare your own chickpeas just by soaking and then cooking them, but for this one, I used Organic chickpeas from the can.

However, in the next post, I will show you a delicious dip, another version of hummus that is made with chickpeas from scratch.

My kids loved this. I have told Daniel, my youngest one that this hummus is a “purple cheese”. He was more than happy to try it, but as soon as he gave me a thumbs up I told him it was made with beets.

Which he assumed, but I didn’t confirm. On the other note, my Nebs and I could NOT stop eating.

I did not have any crackers, so I had to improvise. I took tortillas and cut them into triangles.

You could fry them up, but I baked it for a couple of minutes until it became crunchy. Man, it was really good!

Serve it with some pita bread, or crackers and enjoy this delicious and healthy dip with your loved ones this winter season.

If you make my tasty Hummus with Beets recipe, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and share them with my followers. Thanks so much in advance!

Yield: Serves 6

Hummus with Beets

Print

Easy and tasty dip idea

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 3 smaller purple Beets or 1 large
• 1 cup 165g. Chickpeas (Garbanzo beans) /cooked
• 2 tbsp. 28g. Tahini
• 2-3 garlic cloves crushed and peeled
• 2-3 tbsp. 29-44 ml Olive Oil
• 3 tbsp. 44ml Water
• 1/2 tsp. 1g Allspice
• Juice of 1 lemon ripe
• Zest of 1 lemon
• Salt to taste

Instructions

1. Preheat oven to 450F (232C). Wash beets and cut both ends, then wrap in heavy-duty aluminum foil. Bake/roast beets for 45 minutes. Remove from the alum. Foil (allow foil to cool down for at least a couple of minutes, so it is easier to handle hot beets, and also beets will steam up). When you unwrap, just peel the skin. If you are using bigger beet, then slice it into quarters for easier blending.
2. In your food processor or a blender, place all the ingredients listed above. Add salt to taste. I would start with about 1/2 teaspoon of salt. Blend/process, taste and see if you need to add more.
3. Garnish: I reserved some of the beets and chickpeas. Simply just dice beets and place on top and add a couple of chickpeas, drizzle with olive oil and sprinkle with a bit of allspice. You can certainly add chopped parsley, toasted sesame seeds, etc.

Notes

Leftovers: Refrigerate for up to 3 days in an airtight container. Tahini: Sesame Seed Paste. A bit thinner than Peanut butter consistency, but looks very much like peanut butter.

Try to get Organic Tahini, or make it yourself. Let me know down in the comments if you would like that recipe.

Did you make this recipe?

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