Pretty Pink Beet Hummus

Who doesn’t love hummus? I don’t trust you if you don’t :p Kidding… but seriously. I love hummus so much, I would die without it! I have a few fave store bought ones, but nothing “beets” my homemade hummus with simple, healthy ingredients. My Pretty Pink Beet Hummus takes regular hummus to the next level! This one takes a bit of work if you are not one to throw down in the kitchen, but it is so worth it.

Why is beet hummus so special you may ask? Well first off, it’s pink haha. And that is one of my fave colours so it looks awesome when you eat it. Secondly, beets are so amazingly healthy. This is a great way to sneak in a ‘liver super food’ into your daily diet! Beets are extremely anti-inflammatory and are natural blood cleansers. Beets are high in betalains which help form glutathione, and the glutathione helps neutralize and cleanse toxins from the blood, liver and other organs. They are also high in fiber which have a cleansing effect on the digestive system. The cleansing of toxins along with the high amount of anti-oxidants in beets have a great anti-aging effects on our skin too. One of the many reasons why beets rule! They are a beauty food!

This hummus recipe is also great for anyone who has a vinegar allergy or sensitivity. Store-bought hummus often times has vinegar in it and vinegar is a fairly common sensitivity. Try this out, and let me know what you think!

Ingredients:

  • 1 cup dry chick peas (or one can – BPA free)
  • 1 medium sized onion
  • 1 head of garlic
  • 2 lemons
  • 3 tbsp of tahini
  • 1/2 cup of olive oil
  • sea salt
  • 1 large or 3-4 small beets
  • 1tbsp of coconut or avocado oil

Instructions:

If you are using dried chick peas, makes sure you soak them overnight, and to cook, boil for about an hour until they are nice and soft. While the beans are cooking, cut the end off a head of garlic, wrap in in foil and bake at 350C for about 20-25 minutes, until the cloves are nice and soft (you can rub a little coconut or avocado oil on the exposed cloves). While the garlic is in the oven and the beans are cooking, slice up your onion, put a tbsp of coconut or avocado oil in a pan and carmelize those onions.

While those are all cooking away, pull out the food processor and add the juice of 2 lemons. I like it really “lemony” but if you don’t, just add the juice of one and go by taste when you blend it up. Next add in the tahini and olive oil. Then grab your raw beet/beets and peel and chop up into cubes and toss into the food processor. You can pulse it a bit to prepare the mixture to add the rest.

Once the beans, onions and garlic have been boiled, carmelized and baked, toss them into the food processor and puree that hummus! Add in some sea salt to taste as you blend. Once you have it pureed to the consistency you like, put it into a glass container and store in the fridge. I find it can last almost a week 😀 Enjoy!

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