I’ve missed hummus since going paleo/primal. I’ll still occasionally eat chickpeas when dining out, but I’ve considered traditional hummus off limits as an at home snack since making the switch. Up until now that is. You see, this roasted beet hummus contains all of the typical hummus ingredients (tahini, lemon, olive oil, garlic), except for the chickpeas, which are subbed for roasted beets. An unusual substitution, I know. But like with all classic recipes, variations abound, and beet hummus is popular for a reason.
The beets add a subtle sweetness which nicely offsets the lemon, garlic, and cumin. And the traditional Middle Eastern flavours elevate the beets to a unique, delicious level. Texture wise, this hummus is just as creamy as a chickpea one. And of course, I love the bright, exotic fuchsia color.
You can eat this beet hummus as you would any other dip – crudités work well, especially celery, cucumbers, and carrots. It’s very easy to make, and is a great healthy recipe to have on hand for a quick and tasty snack or appetizer.
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