Red Beet Hummus

Hey there :)

So the other time I placed Barbie in a Mixer and pulsed. And this more or less the outcome.

Except it wasn’t Barbie of course but red beets. While I am not the biggest fan of pink as a color in general in food I find it super fascinating. And not even raspberries and strawberries get the same screaming pink as red beet does. It doesn’t even look like natural food. Anyway I like playing with beets in food and add it to all different types of dishes at the moment ;)

And beets are really great for various reasons. It’s good for your heart and liver thanks to the phytonutrient Betain which is found in valid amounts in beets. Betain provides antioxidants, has an anti-inflammatory effect and is said to provide detoxification support. It’s also a mood elevator, so next time you’re heartbroken dig into some beets ;) (Well, I don’t think it would work that good but why not give it a try. If it doesn’t make you happy at least it is likely it will make you all messy ;))

Beets also have quite some folate which is good for the nervous system and helps tissues grow and cells work. Also helpful for your muscle regeneration when you do a lot of sports. Yeah.

Together with some chickpeas and tahini you will also get some protein from this hummus, which makes it a perfect after sport snack.

And well, I guess I don’t have to tell you how to use hummus, but I will just share my favorite combination. Which was a savory corn muffin with this hummus, some avocado, beluga lentils, cucumber and romaine lettuce and just a tiny squeeze of lemon :)

 

 

Recipe Red Beet Hummus

prep time: 25 minutes +++ yields: abou 2 ½ Cups

 

Ingredients

• 1 can / 270g cooked chickpeas
• 2 roasted or steamed red beets  (or if you like the taste, raw works also)
• 3 Tbsp. tahini
• ¼ Cup olive oil
• ½ lemon, juice (and a bit grated zest if you like it tangy)
• 2 gloves garlic
• ½ tsp. cayenne pepper
• 1 Tbsp. sugar
• ½ tsp. cumin
• generous amount of salt and pepper, to taste
• splash of water as needed to thin out

 

Instructions

Quarter the beets and place all the ingredients except for the water in a blender and food processor (or use a handheld mixer for a little more work). Blend until smooth. If needed add a splash of water to get your mixer going and to achieve the texture you like.

Adjust spices to taste. Don’t go easy on the salt and pepper :) I also grated some lemon zest and adder it for a little freshness.