I found this recipe a few years ago, and have since turned into a hummus junkie! It tastes soooo good when you make it yourself! Hummus is a great source of protein and healthy fats. Adding beets into it adds a lot of vitamins, not to mention a bright color that makes it appealing.
- 1 beet
- 2 cloves garlic
- 1 can (15oz) garbanzo beans, rinsed (I like to use no-salt-added)
- The juice of 1 small lemon (~4 Tbsp, if you aren’t inclined to juice one yourself–it’s better fresh though)
- 2 Tbsp Tahini (make it seed free by omitting the tahini–and only use tahini if it isn’t contaminated with your allergens!)
- 1/4 cup olive oil
- 1 tsp salt
Scrub the beet to remove dirt and chop off the ends. Cut beet into quarters.
Wrap the beet and unpeeled garlic cloves in loosely in foil.
|You may notice an absence of tahini. Sadly, I was out. But I
will be pureeing some in with a few spoonfuls of the hummus
after my next grocery trip, and then adding it back in!
Roast at 400 degrees for about an hour, or until beet is fork-tender. (If your beet requires more time, I recommend removing the garlic at the hour mark.) Peel the beet and garlic.
In a food processor or blender, puree the beets and garlic with the remaining ingredients. I usually do two half batches to save my poor, small Magic Bullet.
I wish I had found this recipe sooner, it would have made an awesome baby food!
If you don’t roast the garlic, the hummus will have quite a bit more kick/bite. I always roast it, because I prefer the flavor of roasted garlic.
I’ve used other vegetables on occasion, to make other colors. Carrots make a good orange. Spinach can make a green, but it’s more of a speckled green than a consistent color. Some day, I intend to complete the rainbow!
I’ve become completely obsessed with hummus. Do you like hummus?