So one day I was craving beet hummus. I can’t understand why I wanted it, but I did. I can eat hummus every day if you let me, and it would be alllll varieties. I’ve decided to share one of my favorite ways to prepare it! What I generally love most about hummus is that it’s allergen-free, gluten-free, soy-free, and tree-nut free. Not sure if you’ve read my last post but I am removing soy and gluten from my diet. (read here to read about my breakup with soy).
Now for those who are in doubt of how delicious this really is do me a favor and don’t skimp out because it’s beets. Because not only is this packed with great flavor it’s packed with fiber, potassium, and iron! This is simply a fabulous win as it’s super tasty and good for you, just can’t “beet” that! (I tried to make a beet joke-epic fail or did it work? Let me know). Anyhow lovelies, the recipe is below. Pictured is a layered salad with chickpeas, grape tomatoes, red onion, english cucumbers, red cabbage, avocado, cauliflower, carrot ribbons, kale, baby spinach, and mixed greens. Hummus is versatile, you can prepare a lovely salad or use it as dip! Try it out and let me know what you think!Print
This yummy vibrant hummus is perfect as a dip or addition to your favorite salad such as mine (pictured). This will be your favorite hummus in no time!
- 10 cloves loose garlic (peeled garlic cloves)
- 1 tbsp avocado oil
- dash of sea salt and freshly ground black pepper to taste
Beet Hummus Mix
- 2 med-large beets
- 1/4 cup chickpeas (garbanzo beans)
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 lemon (freshly squeezed juice)
- 4 cloves roasted garlic
- 1 tbsp cumin
- 1 tbsp lemon zest (please use an organic lemon)
- 1/2 tsp sea salt
- Preheat oven to 375 degrees. Cut off tops of beets, scrub roots thoroughly clean. Place them in an oven-safe covered dish with about 1/4 inch of water. Bake until beets are easily pierced with fork, about 50 minutes.
- Remove from oven, allow to cool before peeling, and placing them in food processor.
- Line a baking sheet with parchment paper.
- In a large bowl toss garlic in oil and salt & pepper. Place garlic cloves, peeled, in a single layer on the baking sheet.
- Roast garlic for 25 minutes, turn over and continue to bake for an additional 20 minutes. Should be slightly golden on both sides. Remove from oven and allow to cool.
- Once garlic and beets have cooled, place them in the food processor along with the remaining of the beet hummus mix. Mix until well blended. Enjoy!!!!!
- Cuisine: Mediterranean