Beet Hummus

 
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When I set out on balancing my body and regaining my health I realized that there were some things that I could not enjoy eating as they just did not make me feel good chickpeas were one. So I started making a version of hummus with beets. I also make the same recipe swapping the beets for boiled carrots. This is incredible onto lightly fried green plantains. Often I am enjoying it with Mary’s crackers and sometimes served it with roasted meats and defiantly burgers! The photograph above is with a grain free bread - so many options! 

 
 

INGREDIENTS

  • 1/2 pound beets (about 4 medium-sized beets), scrubbed clean, cooked, peeled, and cubed* (check out my favorite peeler)

  • 2 Tbsp tahini sesame seed paste

  • 5 Tbsp lemon juice

  • 1 small clove garlic, chopped

  • 1 Tbsp ground cumin

  • 1 Tbsp lemon zest (zest from approx. 2 lemons)

  • Generous pinch of sea salt or Kosher salt

  • Fresh ground pepper to taste

Directions

  1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

  2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

  3. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

 
Sides and SnacksBonnie Hudson