Gorgeous, delicious, 4-ingredient beet hummus! It is Paleo, vegan, oil-free, bean-free and only 42 calories per 2 tablespoon serving. You can roast beets, or go ultra-simple with ready-to-use roasted or canned beets.
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 or canned beets (not pickled).
Beyond the incredible flavor of this hummus, eating this dip is very good for you. 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 cloves garlic, peeled
- Fine sea salt
- 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, garlic, and ½ tsp salt to processor. Process until smooth. Adjust salt to taste.
SUPER-EASY SHORTCUT VERSION: Use 1 and ½ 15-ounce cans of peeled baby beets (or other canned, non-pickled beets) in place of roasting the beets. Drain the beets thoroughly before using.
Spice it up: Consider adding ½ to 1 teaspoon of ground cumin, ground coriander, and or smoked paprika or sriracha to the mix!