Add a little bit of ✨𝘴𝘱𝘪𝘤𝘦✨ to your hummus!
If you aren’t already making homemade hummus, then it’s about time you try! 🤩 It’s inexpensive to make, requires minimal effort, takes less than 10 minutes to prepare, doesn’t contain any preservatives, and is more delicious than the store-bought varieties (in my opinion).
Hummus is a popular Middle Eastern dip and spread that is packed with vitamins and minerals. It’s a great source of plant-based protein, providing almost 8 grams per serving. The dip contains many ingredients that are known to have anti-inflammatory properties, including chickpeas (garbanzo beans), extra virgin olive oil, tahini (ground sesame seeds), garlic, and lemon. A 2016 study found that people who regularly consume chickpeas and/or hummus have higher intakes of fibre, folate, magnesium, potassium, iron, and vitamins A, E, and C 🤯
This dip is a traditional hummus with the addition of roasted beets, which adds a beautiful colour and extra vitamins and minerals. What’s not to love about that?
For this recipe, you will need to roast and peel 1-2 beets. To save me time and energy, I purchased pre-roasted and peeled beets. I would absolutely recommend doing this! If you’re roasting the beets at home, wash and drizzle them with olive oil and salt, wrap them in tin foil, and place the beets in a 400°F oven for 1 hour. Let the beets cool completely before peeling the skin off.
★ 1-2 roasted beets, peeled and chopped
★ 1 can chickpeas (garbanzo beans), drained
★ 2/3 cup tahini
★ 2 lemons, zested and juiced
★ 2 cloves garlic, chopped
★ 1/3 cup extra virgin olive oil
★ 1 tsp cumin
★ 1 tsp kosher salt
1️⃣ Place all ingredients in a food processor and blend until smooth. If you don’t have a food processor, a blender works too.
2️⃣ Taste and season with additional salt and pepper as needed and enjoy! Enjoy it on wraps, sandwiches, or as a tasty dip.
✨STORAGE: Store leftover hummus in the fridge for up to 1 week.