Hummus is one of my favorite foods. Any time a restaurant has a hummus and vegetable plate offered, I am going to order it! Roasted beets are also another one of my favorites, especially if found in a salad and combined with goat cheese crumbles. This recipe takes two of my favorites and combines them for what may be my new go-to recipe! Beets are rich in vitamins, minerals and antioxidants while chickpeas add to that with magnesium, potassium and iron. Together this is a flavorful, colorful and nourishing hummus recipe!
BEET HUMMUS adapted from www.minimalistbaker.com
ingredients
- 1 small roasted beet
- 1 15 oz. can (1 3/4 cup) cooked organic chickpeas, mostly drained
- zest of one large lemon
- juice of half a large lemon
- himalayan sea salt and black pepper, to taste
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini or homemade ground sesame
- 1/4 cup extra virgin olive oil
directions
1. To roast beet/s in advance: Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beets in foil, drizzle on a bit of oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge in a bowl, to cool to room temperature.
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
6. Enjoy! Serve with vegetables, on a wrap or with crackers or pita.
Will keep in the fridge for up to a week.
“Shoot for the moon. Even if you miss you will land among the stars.” -Les Brown
Be Well ~Meg @REJOOVwithMeg
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