Hummus is a great source of healthy fat and is a snack that you can feel good about! This beet hummus is the perfect on-the-go snack for you junk foodies.
I love dipping all kinds of crunchy veggie sticks in my hummus. Carrots, celery, snap peas, peppers you name it! You can also try cucumbers or mini zucchinis to.
Hummus is so versatile you can use it as a spread and swap mayo for hummus on your favorite sandwich or lettuce wrap.
How to prepare a beet by BOILING :
If you are using a raw beet, be SURE TO COOK THE BEET first. I remember my first experience with a beet, I thought it could just be peeled and eaten like any other fruit…well that is really not the case!
So this process is actually easier than it seems:
- First clean the beat with a sponge to get off any excess dirt.
- Then place whole beets in a small/medium saucepan and cover with about 2 inches of water. Add salt.
- Then cover and bring to a boil and turn to simmer for about 30 minutes.
- When beets are done cooking, remove from the water and immediately place them into an ice bath so you can easily peel the skins right off.
Rock the “Beet” Hummus
- Food processor
- 1 15 oz can organic chickpeas rinsed and drained
- 1/2 tsp minced garlic
- 1/4 cup tahini
- 1/2 lemon juiced
- 1 beet cut into chunks
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup avocado oil or olive oil
- If you are using a raw beet, see instructions above. Otherwise cut your beet into chunks and add to a food processor. Add chickpeas and lemon and blend until smooth. Scraping the sides of the bowl if necessary.
- Next add the tahini, cumin and salt and puree. With the food processor on, add the oil to the top and continue to run until smooth.
- Serve with raw vegetables for dipping