This is a vibrant, colorful, delicious and nutritious variation on a traditional hummus. Beets not only make this hummus pretty but they add so much nutrition. Beets are rich in folate, manganese and copper, they are full of vitamins A, C, K and B2. Eating beets will provide you with tons of antioxidants.
Yiled: 16 oz
3 medium size beets washed and dried
½ cups walnuts
2 cup canned organic chickpeas
2 tablespoons lemon juice
¼ cup tahini
1 garlic clove
1 tablespoon olive oil
1 tsp ground cumin
1 tsp salt
Preheat oven 350F. Wrap the clean beets in aluminum foil, place on a baking tray and cook for about 30 minutes, until beets are soft when pierced with a knife. Remove from oven, let them cool down and then peel them and cut them up in medium size cubes.
Place all ingredients, including cooked beets, in food processor and blend until combined and homogenous. If you don’t have a food processor you can use a blender.
Serve this delicious hummus with endive leaves or other raw vegetables. You can also make a delicious sandwich or wrap with this hummus and some alfalfa or broccoli sprouts. You can also serve it along a green salad for a healthy balanced lunch.