Red Beet Hummus
  • 1 beetsroasted
  • 14oz chickpeas
  • 4Tbsp. tahini
  • 2cloves garlicdiced
  • 1/4tsp. sea salt
  • 2Tbsp. extra virgin olive oil
  • 1 lemonzested and juiced
  1. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper or tinfoil. Wash your beet and put it on the baking sheet whole, and cook it for 1 hour, or until it is easily pierced with a fork. Let it cool a bit, and then peel the skin off with a spoon or your fingers. It will be very stainy!
  2. Drain your chickpeas. Place the chickpeas, tahini, zest, lemon juice, garlic, salt, olive oil and beet (cut up a bit) in a vitamix or cuisinart, and blend until smooth. Lasts for 4-5 days in the fridge.
  3. Garnish with chili pepper flakes, pepitas, flat leaf parsley, and flaky sea salt. Can serve alongside veggies (cucumbers, celery, cauliflower, carrot sticks) or pita chips.
Recipe Notes

Did you know that beets are an amazing superfood? They have long been used for medicinal purposes because they have a stimulating effect of the liver’s detoxification processes. The pigment that makes up their purple-crimson color (betacyanin) is a powerful cancer-fighting agent. They are also great for bowel function and for lowering cholesterol levels.