I don't want to bore you and write a bunch of paragraphs on how I discovered my love for beet hummus. I just love the hummus. I probably made the the other popular hummus flavours jealous by only posting about this one. But I mean, the others ain't pretty and pink either. Is that being Beanist? or wait, Peaist? Legumist?!
Anyways. Hummus is the perfect snack. You can eat it with any vegetable, any cracker, or use it as a spread on a wrap or sandwich. I have spent A LOT of money on this tasty dip at the store and I finally said enough is enough. It's WAY more environmentally friendly to make your own AND you can make this stuff for pennies.
Ya feel me?
Here's my fave Roasted Beet Hummus Recipe:
-1 Can Chickpeas or 1 1/2 cups (soaked, cooked, drained)
-1 lime (juiced)
-3 tbsp Avocado Oil
-1/4 Cup Tahini
-2 Garlic Cloves (minced)
-3 tbsp Balsamic Vinegar
-1 tsp Ceyanne Pepper
- 1 tsp Cumin
- 1/4 cup Parsly or Cilantro
1. Preheat the oven to 400 degrees F.
2. Trim off all of the greens of the beet. Slice off the stems completely. Scrub the beets clean.. Place parchment paper on the pan. Place the beets on the parchment paper. Roast for an hour.
3. While the beets are roasting, gather up all the other ingredients. Leave out the lime juice, balsamic and oil (these go in last). Place the rest in the food processor.
4. Remove beets from oven and rinse under cold water. Slice them into halves or quarters. Add them to the food processor and puree with all the ingredients that are already in the processor. While purring, slowly add in the liquids that were kept out. Make sure to scrape the sides so that everything gets mixed together. Add in more oil if needed until creamy.
5. Dig in!