Hummus is a very old dish that originated in the Mediterranean and spread to the majority of the world. It is one of those rare foods that is delicious and extremely healthy all on its own. Traditional hummus is made with chickpeas and spices and served as a dip or spread with bread. This beetroot hummus recipe is a novel variation meant to draw out the unique flavorings of the beet. Fix this recipe in your home, and you will have a wonderfully tasting snack that is healthy too. It serves well as a snack or side for almost any meal.
Health Benefits
By itself, traditional hummus offers a lot of choice health benefits. Its primary ingredient is the chickpea, an all-natural super food that comes with a whole host of benefits. Super foods are nutrient powerhouses; they pack large amounts of antioxidants, polyphenols, vitamins, protein, and minerals into every bite. They help with weight loss, regulate cholesterol, and improve heart health.
The powerhouse chickpea takes healthy eating to new heights with the addition of beets. Beets have unique health properties too. They provide vitamin C, iron, and phosphorous; combined these elements improve the metabolism, boost the immune system and even acts as an aphrodisiac.
Ingredients
small roasted beet: 1
cooked chickpeas - mostly drained: 15 oz
large lemon – zested: 1
juiced: ½ lemon
salt: 1 pinch
black pepper: 1 pinch
large cloves garlic - minced: 2
tahini: 2 tbsp
extra virgin olive oil: 1/4 cup
How To Make Beetroot Hummus
- Cool and peelbeet.
- Quarter it and place it in your food processor.
- Blend until only small bits remain.
- Add remaining ingredients except for olive oil.
- Blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Add seasonings and adjust to taste, adding more salt, lemon juice, or olive oil as needed.
Notes: If it’s too thick, add a bit of water.
- Serve and enjoy!