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.
- 3/4 pounds beets, roasted*, peeled, and roughly cubed
- 3 tablespoons sesame tahini
- zest of one lemon
- 1 large clove of garlic, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil, plus more for garnish
- 1 teaspoon cumin
- 1/2 teaspoon salt
- sesame seeds for garnish (optional)
*Wrap in aluminum foil, and roast at 400°F for approx. 1 hour or until tender when pierced with a fork.
1) Combine all ingredients except the sesame seeds in food processor. Process until smooth and creamy, scraping down the sides as necessary. If you prefer the consistency to be more runny, add an additional tablespoon of olive oil.
2) Transfer to serving bowl. Drizzle with olive oil and sprinkle with sesame seeds(optional).
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