Good morning everyone!
I’m going to get to this gorgeous hummus recipe in just a moment, but first, a word about where I am heading with some of my future posts.
The word is vegetables.
Now, a few more words: Portable. And easy. Put them together, and you get my direction: simple, delectable, minimalist, practical, convenient innovative vegetable recipes that are easy to fit into your day, and your lunch bag (or workout bag, purse, pocket, etc.). I’ll still be posting plenty of other recipes, but portable vegetable recipes are high on my list.
Let’s do this!
Continuing from my last post (Green Pea and Basil Spread), I offer Roasted Beet Hummus. It is gorgeous, delicious, versatile, loaded with nutrition, and easy to make.
I used fresh beets, wrapped in foil and roasted in the oven for about an hour. I like to add them to the oven if I am already baking something else, then let cool and finish making hummus the next day.
If you are strapped for time, or simply do not want to mess with roasting the beets, I have an option: ready-to-use-roasted beets in the produce department.
Ready-roasted beets are vacuum sealed, ready to eat, and wonderful for adding to salads and sandwiches, too. The color of the hummus will be less vibrant than with fresh beets, but every bit as delicious and nutritious.
Beets’ gorgeous hues are directly linked to their health benefits. Betalain pigments–betacyanins in purple and red-hued beets, betaxanthins in the golden beets. These phytonutrients are rich in antioxidants which fight against inflammation. Beets are also a significant source of carotenoids, which support eye health, folate and potassium which benefit heart health, fiber for gut health, as well as magnesium, iron and phosphorous for healthy bones. Go beets!
Like other varieties of hummus, this is a great recipe for making in minutes, and then savoring throughout the week (with all of your favorite dippers, or as a spread). Place it in a covered container and it will easily keep for at least a week. Happy gnoshing!
- 4 medium beets, trimmed and well-scrubbed (leave peels on)
- ¼ cup tahini
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and roughly chopped
- Fine sea salt
- Optional: sesame seeds for sprinkling
- Preheat oven to 375°F.
- Wrap the beets in foil, completely enclosing. Place foil pack on a baking sheet and roast for 50 to 60 minutes until very easily pierce with tines of a fork. Let cool completely.
- Unwrap beets. Wearing gloves, peel or rub off skins (don't worry--they come of easily). Very coarsely chop and place in food processor.
- Add the tahini, lemon juice, olive oil, garlic, and ½ tsp salt to processor. Process until smooth. Adjust salt to taste. Sprinkle with sesame seeds, if desired.