There has been so much rage over beet hummus and now I understand why. It’s AMAZING! can’t believe I didn’t make this sooner. It’s slightly sweet, creamy, delicious, healthy, and filling. That should be enough right there for you to try it. I love this recipe. It is made entirely from scratch, no need to buy tahini as it uses raw sesame seeds, and it’s simple. Cheers to simple foods. Beets are a great food, wonderful for your liver, and such a good base for all kinds of dishes. This hummus is high in protein and fiber, healthy fats, and very satiating.
Beets are worth talking about, and worth adding in to your diet. They help to lower blood pressure, support detoxification, are great for purifying the blood and liver, boost stamina, and are anti-inflammatory/anti-cancerous. Eating them raw, through grating or juicing, is a potent way to get their nutrients and enzymes intact, but they are also good steamed or roasted. I like to blend them with my fruit smoothies as they are sweet, and have one of the highest sugar content of all the vegetables (formerly used a a sugar source apart from sugar cane). Beets contain betaine, a nutrient that protects the cells from environmental stress and free radicals. They are a rich source of phytonutrients (cancer protectant), Vitamin C, potassium, manganese, fiber, and Folate, making them beneficial for nerve and muscle function, bone, liver, kidney, and pancreas health, and prevent birth defects. Make sure to consume the beet greens too.
Yields: 2-3 cups butter
- 1 medium to large beet
- 2 1/2 cups chickpeas or 2 15oz cans (drain the liquid and put it to the side)
- juice of 1 lemon
- 1 clove grated garlic
- 1/2 cup raw sesame seeds
- 1/2 cup olive oil
- 1/4 cup of the beet water (that they were boiled in)
- 1/2 tbsp salt
- pinch cayenne
Cut the beet in cubes and boil it in 1 1/2 cups water on medium heat for 30 minutes until soft. Save the water, you'll be using it to add when blending.
If you are making the chickpeas from scratch then start the night before, 1 cup dried will yield 3 cups cooked, so to make 2 cups you'll need roughly 2/3 cup dried. Soak them in twice the amount water overnight with 1 tsp baking soda, strain and rinse them the next day, and then boil in a skillet in twice the amount water with 1 tsp baking soda on medium for 30 minutes with the lid off. After 30 minutes shut the heat off and cover with a lid and let sit. Rinse them good a half hour later and try to get as many shells off as you can, massaging them with your fingers and throwing the shells to the side. You can save the boiling water, the aquafaba, and add it in place of the oil, or if you want to use it a later date. There are so many uses for aquafaba, as it whips like egg whites and makes a great mayo or mousse.
Blend all the ingredients in the food processor until creamy. You could use a blender as well. Add the beet water slowly so that everything blends, but don't add too much. You'll want this thick.
- Preparation time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour
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