I call this beet hummus life-altering for a reason-it is no joke.
- a food processor, chopper, or high speed blender (I’ve made it using both my nutri bullet and chopper)
Ingredients: (Makes a small bowl full, double recipe to serve more)
- 1 cooked and peeled beet (any kind of beet works-I’ve used golden beets as well) *update: you can use either cooked or raw beets!
- 1/4 cup chickpeas (optional)
- 4 cloves of garlic
- 1/3 cup tahini
- 1/3 cup olive oil
- pinch of sea salt
- 1/4 tsp cumin
- juice of one lemon
*Chickpeas add a lovely flavor but if you are paleo or have a sensitivity, you can still make this hummus using just beets!
To cook your beet, place the beet in a pot and cover with water. Boil on medium/high heat for about 40 minutes (or until you can easily penetrate beet with a fork). Let the beet cool. (*update: or simply use a raw peeled and chopped beet) Meanwhile, peel four cloves of garlic and place them in your chopper (or whatever you’re using) you can use up to 6 cloves of garlic if you like things heavy on the garlic (I definitely do). Next, add in chickpeas if you are using them. Then add tahini, sea salt, lemon juice, cumin, and olive oil. After the beet has cooled, peel and chop the beet and add it to the chopper. Combine until smooth-if you feel the hummus is chunky or isn’t combining well, add in more olive oil slowly.
Enjoy with some fresh vegetables, or some of my grain-free za’atar flatbreads
(Pictured here with a middle eastern spread)