beet hummus

This vibrant hummus is a favorite from our first book. Made with roasted beets, it is as beautiful in its hot pink appearance as it is flavorful and nutritious. High in fiber, antioxidants, calcium, iron, and protein, this colorful and creamy hummus is a must for your next gathering.

Yield 1½ cups
Prep Time 15 minutes
Cook Time 20 minutes
CLEANSE

3 medium beets, peeled and quartered

3 tbsp olive oil, divided

2 tbsp raw tahini (Artisana Organics brand recommended)

¼ cup freshly squeezed lemon juice

1 clove garlic, minced

½ tsp Himalayan pink salt

½ tsp freshly ground black pepper

Sliced cucumber (optional), to serve

Sliced carrots (optional), to serve

Super Seaweed Crackers (optional), to serve

1   Preheat the oven to 375° F. Place the beets in a glass baking dish, and toss to coat with 1 tablespoon oil. Cover with foil and bake for 20 minutes or until the beets are soft.

2   In a food processor, process the cooked beets, tahini, lemon juice, garlic, remaining 2 tablespoons oil, salt, and pepper until smooth.

3   Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve with sliced cucumbers, carrots, and seaweed crackers, if using. Refrigerate leftovers in an airtight container for up to 1 week.

beet hummus