The color is enough to make this recipe something to get excited about. Sure, plain hummus never gets old, but sometimes it’s fun to jooj things up a bit in the kitchen and bring some personality to old-time favorites. This recipe brings an earthy flavor to regular hummus and some sass to an ordinarily blah, neutral tone.
Beat this glow:
Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.
Roasted Beet Hummus
Keywords: bake side dish snack vegan vegetarian chickpeas tahini beets
Ingredients (Makes 2 cups)
- 1.5 cups cooked (or canned) chickpeas
- 1/2 roasted beet
- 1 clove garlic
- Juice of half a lemon
- 2 tbsp tahini
- 1/4 cup olive oil
- 1 tsp olive oil
- 1/2 tsp cumin
Roast half a beet wrapped in aluminum foil in a 400 degree Fahrenheit oven for approximately 20 minutes or until tender. Let cool before putting it into the food processor with the rest of the ingredients. Blend all until smooth. You may have to add 2-3 tbsp of lukewarm water to help things smoothen out, but this depends on the juiciness of the beet, lemon and chickpeas.
Serve with toasted or grilled pita bread.