Beets are not only amazing for their beautiful, bright pink color, but they are packed with tons of vitamins, fiber, and antioxidants that boost your immune system and prevent sickness & disease! The nutrients in beets can help lower blood pressure and decrease inflammation, which prevents diseases such as cancer, heart disease, and type 2 diabetes. They can be used in salads, juices, smoothies, baked goods, or my favorite- HUMMUS!
Hummus is a spread traditionally made with ground chickpeas, tahini (sesame paste), olive oil, lemon, and other spices. I love to get creative with hummus and add in other vegetables to flavor, like roasted red bell peppers, eggplant, and even roasted beets! Beets bring a natural, earthly taste to the dish and pair deliciously with lemon and lemon zest! You can use it as a sandwich spread, a dip for raw veggies, or even as a salad topper. You can buy chickpeas and olive oil from Brandless, and even grab a DIY Hummus Bundle that includes these ingredients plus garlic salt, ground pepper, and crisps that work as perfect dippers! This dish gets a giant two thumbs up from both me and Dwight Schrute.
1 medium beet, roasted
1 can Brandless chickpeas, halfway drained
1 lemon, zested and juiced
2 tbsp tahini (sesame paste)
2 tbsp Brandless olive oil
Salt & pepper to taste
Parsley and lemon zest to garnish
Brandless also has a DIY Hummus Making Kit!
The night before you intend to make hummus, preheat oven to 400º. Cut off the root and stem from the beet and scrub/wash until clean. Wrap beet in foil and place in oven to roast for an hour. Sit a cooking sheet on the rack below to catch any drip from the roasting beet.
After the beet is roasted, set it in the refrigerator overnight to cool. In the morning, use a food processor or high-speed blender to pureé the beet.
Add all other ingredients to the pureé and blend for 3-5 minutes until fully processed and creamy.
Remove from food processor and chill for at least 4 hours.
Top with lemon zest and parsley and enjoy!