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 chickpeas
- 1 lemon, zested & juiced
- 2 tbsp tahini (sesame paste)
- 2 tbsp organic olive oil
- sea salt + black pepper to taste
- parsley to garnish
- The night before you intend to make hummus, make the beets. 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!