Beet Hummus Recipe
Hello & Happy Monday!!
In the midst of my beet epidemic a few weeks ago, I explored beet soup, beet burgers, and wanted to create a recipe where beets were the foundation, but a recipe that called for less steps and less ingredients.
I’ve always been a HUGE fan of hummus. Its flavorful, healthy, affordable, and can be enjoyed with fresh veggies thus increasing the nutrients.
What many don’t realize is, its SUPER easy to make yourself and tastes 394834983 times better. Sure, buying it on sale at the store is more efficient.. but its processed and packaged and could cost you less to make it yourself.
My favorite thing to do with hummus is to get creative! You can throw in a multitude of herbs and veggies to enhance the flavor and color (I add kale, spinach, and avocado a lot). Having a current obsession for beets I felt it was a perfect opportunity to combine my love for hummus and beets to achieve a recipe that not only has added nutrients, but offered a beautiful bright and bold color.
This my friends, is the easiest recipe that is sure to be a crowd pleaser..
- - 1 can chickpeas
- - 2 medium size beets
- - 1 tbsp olive oil
- - 2 tbsp. toasted sesame seeds
- - 1 tbsp tahini
- - 1/2 lemon
- -roasted garlic
- - clean and peel beets, cover in olive oil and salt, and wrap in aluminum foil.Place in the oven on 325 for around 30 minutes
- - Throw sesame seeds in a pan on medium heat. Toast.
- - Remove seeds, and throw garlic in a pan with a drop of olive oil.
- - Remove beets from oven and let cool. Place in food processor with tahini, garlic, sesame seeds, cumin, parsley, lemon, and rinsed chickpeas.
- - Top with toasted sesame seeds
- - You may have to blend the beets one portion at a time as they can be somewhat tough to puree.
- - You don't have to peel the beets, but its less to worry about if the peel doesn't come off once steamed.