Recipe contributed by Zoë Nouet Robins
Super creamy roasted beet hummus features a whole roasted beet, zesty lemon, and plenty of garlic flavor. You may wonder, Why do beets need to be added to hummus? The answer--aside from the earthy flavor, eye-popping color, and vitamins and minerals--is the antioxidants!
You can tell beets are high in antioxidants because of the dark, intense color. Antioxidants help protect the body from cellular damage. In fact, this recipe is loaded with antioxidants, including betalain from the beets, vitamin C from the lemon (yes, it's both a vitamin and an antioxidant!), and allicin from the garlic.
This makes a great dip for crackers, pita chips, veggies, a sandwich spread, or even enjoy it on a salad.
Ingredients
1 small roasted, boiled, or canned beet
1 15-oz can chickpeas (mostly drained)
1 large lemon (zested)
½ large lemon (juiced)
1 healthy pinch of salt and black pepper
2 large cloves of garlic
2 heaping Tbsp tahini
¼ cup extra virgin olive oil
Steps
Place all ingredients in a blender and process until it turns into a thick puree.
While blender is running, drizzle in olive oil until smooth and creamy.
Taste and adjust seasoning as needed, adding more salt, lemon juice, or extra olive oil if needed.
If you prefer a thinner consistency, drizzle in water while the blender is running until you achieve the desired consistency.
Stays fresh in the fridge for up to a week.
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