Beet Hummus

/ Kristen Yarker Nutrition/
Beet Hummus.jpg

VEGETARIAN, VEGAN, GLUTEN-FREE, MAKES GREAT LEFTOVERS

YIELD: 2 CUPS / TOTAL TIME: 15 MINUTES

I’m all about creative and delicious recipes that provide ways to eat more veggies. Here I’ve upgraded the usual hummus for one with beets. The result is a beautiful pink color. It’s a hit with adults who aren’t crazy about beets. And, it’s a hit with picky eater little girl princesses. You can also use it instead of the regular hummus in Hummus Sandwiches (page xx). For quick preparation here, I’ve used canned beets. Be sure that you’re buying plain canned beets – not canned picked beets. Or, use beets that you roast yourself (be sure to peel them before adding them to the blender).

BEET HUMMUS INGREDIENTS

  • 1 (15-ounce) can chickpeas

  • 1 cup canned, sliced beets

  • ¼ cup extra virgin olive oil

  • ¼ cup lemon juice (fresh or bottled)

  • ¼ cup tahini (sesame seed butter)

  • 1 garlic clove, minced

  • ¼ teaspoon salt

BEET HUMMUS DIRECTIONS

  1. Combine all ingredients in a blender. Puree until smooth.

STORAGE TIP: Hummus doesn’t freeze well – the texture just doesn’t hold up. So, be sure to use up this recipe in three to four days of keeping it in the refrigerator.

This is one of the 125 recipes in my cookbook: The Easy Sugar Detox Cookbook: 125 Recipes for a Sugar-Free Lifestyle. Get your copy HERE

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