Almost every vegan I can think of have a deep love for hummus. Maybe this is because it is only of the only snacks we can munch on at parties and work events. Haha. All jokes aside, I am excited to share my famous homemade beetroot hummus recipe. I guarantee that this recipe will make you never want to purchase store-bought hummus again.
I know that people have a love/hate relationship with beets. However, I have a deep love and obsession with them. I love them in salads, in cold-pressed juices and even in smoothies (I will discuss how I add it into smoothies in a future post). Beets have so many amazing health benefits. Beets are high in vitamin c, fiber, potassium (essential for healthy nerve and muscle function), and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets can also lower your blood pressure, boost your stamina, fight inflammation, and had anti-cancer properties. All of this is all of the more reason to snack on this more often than not.
Beetroot hummus recipe:
- 1 can of chickpeas
- 1 small beet, boiled to soften
- 1/4 cup tahini
- 1/3 cup + 2 tbsp lemon juice
- 4 garlic cloves, minced
- 2 & 1/2 tbsp olive oil
- 4-5 tbsp water (may need more depends on the texture you want)
Drain the can of chickpeas and rinse them. Peel the excess white coating off of each chickpea (peeling is optional but I highly recommend you doing this to get the smoothest consistency)
Put all the ingredients in a food processor or your blender and blend until you get the texture of hummus. (Best results is in a food processor)
Can top with minced garlic, oil or extra lemon juice if you desire!
(if you are not a fan of beets, remove them and make regular hummus!)