Beetroot Hummus

Beetroot Hummus

HOT PINK BEETROOT HUMMUS! It's hot pink, lemony & full of vitamins & minerals. A health & nutrient dense hummus. Did I mention its hot pink?

Whole Beetroot.jpg

INGREDIENTS

  • 1 small roasted beet
  • 1 15-oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • zest of 1 large lemon
  • juice of 1/2 a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil

DIRECTIONS

  1. Roast beets in oven sprinkled with olive oil & herbs.
  2. Once your beet is roasted take it out of the oven to cool, quarter it and place it in your food processor. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
  6. Will keep in the fridge for up to a week.
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Miraculous Greens

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