If I could eat only one food for the rest of my life, there’s a really good chance I’d choose hummus. Whether as a dip with veggies or crackers, dolloped on a salad or even right out of the tub, I can’t live without a batch on hand at all times. I have several favorites I regularly grab at the grocery, especially Grandma’s Humus, an incredible local Austin brand. Others include Hope Foods and Engine 2 for their clean ingredients and creative flavors.
But recently I’ve started making my own hummus and realized how easy it is to whip up a batch at home. Plus, it’s easy to incorporate a variety of ingredients and flavors for any occasion. For this recipe, I decided to add another one of my favorite foods – beets! While many people aren’t fans of beets’ earthiness, adding them into your hummus masks much of this strength.
Plus, beets are incredibly nutritious, so this is the perfect way to get even non-beet eaters to reap the benefits. This colorful veggie can regulate blood pressure and boost athletic performance while its anti-inflammatory properties and high levels of antioxidants might help fight against cancer.
The best part? The result is a gorgeous pink color, so it’s a win all around!
- 16 oz can organic chickpeas (garbanzo beans)
- 1 large roasted beet (or 2 small/medium sized beets)
- 2 tbsp tahini
- zest of 1 large lemon
- 2 tbsp lemon juice, freshly squeezed
- 2 large garlic cloves
- 1 tsp cumin
- 1 generous pinch of Himalayan salt and black pepper
- 2 tbsp extra virgin olive oil
Enjoy with crudités, sliced baguette or your favorite crackers!
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