Hummus that is pink. It's a celebration every time I eat it. There is something truly exciting about it. It is also delicious and nutritious. This beet hummus is full of potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, and folic acid. Thanks to boron, it can boost your libido. Beets also detox the blood and the liver, and will give you low-calorie energy.
Dip your favorite veggies, crackers, or chips, and enjoy!
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 Beets
- 2 Cloves Garlic
- 1 Teaspoon Olive Oil
- 1.5 Cups Chickpeas
- 2 Tablespoons Tahini
- 1/2 teaspoon Lemon juice
- 1 Teaspoon Olive oil
- To Taste Salt and Pepper
- 1 Teaspoon Thyme
- 2 Beets
- 2 Cloves Garlic
- 1 Teaspoon Olive Oil
- 1.5 Cups Chickpeas
- 2 Tablespoons Tahini
- 1/2 teaspoon Lemon juice
- 1 Teaspoon Olive oil
- To Taste Salt and Pepper
- 1 Teaspoon Thyme
Directions
Heat the oven to 425 degrees. Cube the beets, peel the garlic, toss them in 1 teaspoon of olive oil, and spread in a pan. Roast for 20 minutes, stirring a few times along the way.
Toss mixture in a high-speed blender or food processor, and add the chickpeas, tahini, lemon juice, olive oil, salt, pepper, and thyme. Blend until smooth.
Enjoy!!!
Also by Jessica: Vegan Spring Buddha Bowl with Pesto
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Photo: Jessica Riley-Norton
