Hummus seems to be all the rage right now, making an appearance at social gatherings and refrigerators across the U.S.
Do you know how simple it is to make your own hummus?
Not to mention less expensive and free of additives or preservatives. This recipe utilizes fresh beets, which are in season right now and are a great way to add a nutritional pop to plain hummus, plus a splash of beautiful color!
Beets are high in Nitric Oxide which works to help lower blood pressure by relaxing the arterial linings in the body. They are also a rich source of phytonutrients which have anti-cancer properties, and are good sources of folate, Vitamin C, and fiber.
If you are not a huge fan of beets, have no fear! The flavor from the beets is hardly noticeable in this recipe, but the end result will leave you dipping for more. A nice way to sneak in some extra nutritious veggies! This recipe makes enough for a larger gathering, but half the amounts if you desire a smaller portion.
Ridiculously Good Red Beet Hummus
- 1 small beet red
- 1 can garbanzo beans drained and rinsed (or 1.5 cups cooked beans)
- 3 tbsp. tahini
- 2 tbsp. fresh lemon juice
- 2 cloves fresh garlic peeled
- 3 tbsp. olive oil extra virgin
- 2 pinches ground cumin
- 1/2 tsp. Himalayan salt or sea salt
- 1/8 tsp. fresh black pepper
- Cut the beet into small pieces and roast chopped beet at 350 degrees, or cook covered in a skillet until tender (about 15 minutes)
- Place all ingredients (including cooked beets) into a food processor and blend until smooth, scraping sides occasionally. If a thinner consistency is desired, add 1-2 Tbsp. of water. Serve with cut veggies and store extra in refrigerator for up to 1 week