Beet It Hummus
This hummus recipe is a modern twist on an old standby. Adding in roasted beets with a traditional chickpea hummus creates a nourishing dish that can convert any reluctant beet-phobic into a beet lover. From cleansing the liver to purifying the blood, this health-promoting root can’t be beet!
INGREDIENTS
1 medium-sized beet
3 tablespoons tahini
1 tablespoon olive oil
1 ¾ cups cooked chickpeas (if using canned, 1 15-ounce can drained)
2 tablespoons lemon juice
1 clove roasted garlic, chopped
1 teaspoon lemon zest (plus some for garnish)
½ teaspoon sea salt
1-2 tablespoons water
Fresh ground pepper & salt to taste
This hummus recipe is a modern twist on an old standby. Adding in roasted beets with a traditional chickpea hummus creates a nourishing dish that can convert any reluctant beet-phobic into a beet lover. From cleansing the liver to purifying the blood, this health-promoting root can’t be beet!
INGREDIENTS
1 medium-sized beet
3 tablespoons tahini
1 tablespoon olive oil
1 ¾ cups cooked chickpeas (if using canned, 1 15-ounce can drained)
2 tablespoons lemon juice
1 clove roasted garlic, chopped
1 teaspoon lemon zest (plus some for garnish)
½ teaspoon sea salt
1-2 tablespoons water
Fresh ground pepper & salt to taste
METHOD
Preheat oven to 400 degrees. Cut off the top of the beet and scrub the root clean. Put the beet on a baking sheet and drizzle with a touch of olive oil. Place in the oven and cook until tender and can be easily pierced with a knife or fork, around 35-40 minutes. (The time can vary. Start checking after 25 minutes.) Once the beet has cooled to room temperature, peel off the skin and coarsely chop.
Place the beet in the food processor and process until mostly smooth. Add remaining ingredients (reserve the olive oil) and mix until smooth. Slowly drizzle in olive oil and pulse. If the hummus is too thick, add 1-2 tablespoons water to achieve desired consistency. Taste and adjust seasonings. Garnish with lemon zest before serving. Store in the refrigerator for up to 3 days.
Enjoy with flax crackers, sliced cucumber, celery, carrots or any colorful veggies.
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