Beet Hummus

By Ashley | Recipes

Feb 06

Valentine’s Day is notorious for all things sweet. It really should be called Blood Sugar Spike Day.

Okay, maybe that doesn’t sound as enticing 😉

Although I am not one to gorge myself on a box of terrible chocolate or chalky tasting candy, I have to admit I don’t mind seeing splashes of red, pink, and purple for a day. Especially on my plate. Because I like pretty food.

And let me tell you, there are ways to eat an array of beautiful girly hues without the assistance of those horrifying food dyes! So eat this beet hummus! Not only is it a lovely magenta, but it has a sweet, yet earthy flavor and tastes magnificent on just about everything. Maybe now you’ll be convinced that you don’t have to indulge in junk food to celebrate the Valentine’s spirit!

beethumus (320 x 568)

Beet Hummus

2 medium beets

2 cloves raw garlic

1 ½ c cooked chickpeas

3 tbsp fresh squeezed orange juice

1 tbsp tahini or almond butter

1-1 ½ tsp sea salt

4-5 cloves roasted garlic

2 tbsp extra virgin olive oil

Wash and trim the beets then cover with water or vegetable broth in a medium saucepan. Add a splash of vinegar, raw garlic, and a few sprigs of thyme (optional). Bring to a boil then simmer, covered, for 40 minutes, or until tender. Peel the beets while they are still warm then rough chop them. Add all ingredients to a food processor, stopping to scrape the sides a few times. Add water, 1 tbsp at a time, if needed. Blend until smooth.


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