beets typically get a bad rap, and i really don’t know why. they are super good for you, providing a nice dose of vitamin C, potassium, and folate (which is especially important for women). i mean really, the world would be a better place if we just all ate more beets. now, i understand it might be a difficult to add beets into your diet, cold turkey, so i’ve made the transition easy by adding them to hummus! it’s so good, you wouldn’t believe you are getting a full serving of vegetables. the beets give the hummus a gorgeous pink color (in my opinion at least), and a light, fruity, refreshing flavor, mixed with a smoky flavor from the cumin. to die for.
adapted from food, fitness, fresh air
- 4-5 small beets
- 2 medium garlic cloves
- 1 (16 oz) can of garbanzo beans, drained and rinsed
- 3 tbsp tahini paste
- 1 tbsp. water
- juice from one lemon
- 3/4 tsp. salt
- 1 tsp. cumin
Start by roasting your beets. If you buy them fresh, you can roast them in the oven for about 1 hour at 375 F. They are cooked when they can be easily poked with a fork. Once they have cooled, peel them. Be careful because it can stain. I prefer to buy my pre-cooked from trader joe’s (muuuuuch easier, and quicker!).
Next, pull out your food process and add the peeled garlic to it. Pulse the garlic by itself, first, to mince it. Then, add all the rest of the ingredients to the food processor. Pulse all the ingredients together until you have a smooth, pink hummus at your preferred consistency. Transfer to a bowl and place in a refrigerator to cool.
Prepare this dip if you really want to impress your guests at your next dinner party! I like to serve mine with blue corn chips. The blue and pink colors go nicely together, making it not only pleasing to the tongue, but pleasing to the eyes.