Wine and Gold? Heck, yeah! Red wine plus Dortmunder Gold is a no-brainer (ye not of The Land: it’s brewed in Cleveland). I appreciate a lovely red wine or a delicious cold beer at gametime as much as the next wellness fanatic, but with all due respect, everything in moderation.
So, with an eye toward the after-party and continued reveling in the glory that is this year’s Cavs, I whipped up one of my favorite dips of all time: Beet Hummus. You guessed it: it’s got the perfect color, and paired with some crunchy and equally delicious raw yellow bell peppers, we’ll be staying nice and healthy here in the land of champions.
Note to the Dubs: there isn’t a lot of food that’s really blue, so you guys were doomed not to win this year. I can’t be the only one who suspects a strong relationship between food color and sports championships. I’m working hard on the Browns now… I’m pretty sure if we can change the color scheme of the Dawgs, we’ll have a Super Bowl run next season.
In the meantime, eat as much of this amazing hummus as you can. With or without the peppers, you’ll be treating your body to a trophy-filling amount of potassium, folate, betain (a crazy–powerful antioxidant), and vitamins A and C. The peppers are the three-pointers that round it all out. Go. Eat. Win.
6 medium beets, roasted, peeled and cooled (You can buy already-cooked and packaged beets in the produce section of many grocery stores — great to keep on hand for salads, roasting, hummus and all kinds of other tasty dishes)
2 Tbs tahini
4-5 Tbs lemon juice (adjust for thickness and tanginess)
1 large clove garlic
1 Tbs cumin, ground
Grated zest of 1/2 lemon
Kosher salt and pepper to taste