Beet Hummus, Beet

20250716 #breakfastdiary 1453, 23°C/cloudy Make today's breakfast with ingredients A, B, and C, and if C is left over, tomorrow's breakfast centers around C with D and E added in. The day after that, use whichever of C, D, or E makes sense. Isn't that a genuinely practical and productive way to plan a menu? So instead of settling for the same breakfast as yesterday, this approach keeps me energized with new experiences and expectations, adds a bit of fun and anticipation to daily life, and above all minimizes wasted ingredients — it's both the plan and the idea behind making a breakfast that's 'different from yesterday's.' I've decided to call this the 'chain-link breakfast planning method.' When I went on at length explaining this brilliant discovery to my coworker M, she blew her nose and said, unimpressed, 'Every housewife does that.' My breakfast diary — chain-link breakfast 👆Full piece linked in my profile. #Beet hummus made loaded with feta cheese, using the leftover beet from yesterday's breakfast

50g (boiled) beet, 100g feta cheese, 50g yogurt, pepper, 1T lemon juice, 1T olive oil, 1t tahini, 1t minced garlic, plus pistachios, chives, and something starchy to go with it

1. In a blender, combine the 130g of leftover beet from yesterday's cooking with 100g feta cheese, 50g yogurt, pepper, 1T lemon juice, 1T olive oil, 1t tahini, and 1t minced garlic, and blend until smooth. (If there's not enough to blend well, add a bit more yogurt.) 2. Plate it and top with chopped pistachios and dill. Eat alongside something starchy, like baguette or sourdough.

Inspired by @epicurienne_green