A hummus that's loaded with liver-loving beet power.
Ingredients
3 beet(s)
Beets, raw
1 can (19oz)
Chickpeas, canned, drained
(drained and rinsed)
1 clove(s)
Garlic
(minced)
2 tbsp
Tahini
1 tsp
Cumin
1/2 tsp
Salt
3 tbsp
Extra virgin olive oil
Instructions
Preheat your oven to 400 degrees F.
Cut the stems off the beets and wrap them in foil. Add them to your hot oven to roast for about an hour, or until tender.
Once fully cooked, let cool, peel, and slice into chunks.
Add the beets, canned chickpeas, garlic, tahini, cumin and salt to a food processor and process until your mixture is thoroughly combined, adding the olive oil through the feed as it blends. Puree for about 2 minutes until it is a smooth texture without any chunks.
Taste and adjust seasoning if needed. If it’s too thick, add more olive oil or water.
Store in the fridge in an air-tight container for up to a week.
Notes:
Quick Tip:
If you don't have time to cook your beets you can buy canned beets at the grocery store.
