Oh Beets. How I love thee.
Why are beets so amazing? First off, they are affordable, delicious and easy to prepare. Roasting beets is as easy as wrapping them individually in tinfoil (trust me on this tip – don’t roast them in one big tinfoil package – it doesn’t work well) and throwing them into the oven for an hour. Put them into a bowl with icy cold water, wear gloves and rub the skins off – chop, top them on salads, or marinated with balsamic and a drizzle of olive oil. You can now buy frozen beets which makes this hummus even easier!
Packed with essential nutrients, beets are a superb source of fiber, folate, manganese, potassium, iron, and vitamin C. Beets have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance
I have been a big fan of beet hummus for a while now, and whenever I am cleaning up my diet this is one of the first things I make to have with seed crackers and crudités. Beets pair well with dill, basil, mint and cilantro – but dill holds my heart. Remember to make it with super runny tahini.
- 4 medium beets, roasted and chopped or 1 package frozen beets, cooked per directions.
- 3 tbsp runny tahini
- 1 large lemon, tested and juiced.
- Water to thin
- 1/2 tsp. sea salt.
- 1/2 tsp. freshly ground black pepper.
- 1/4 cup fresh dill, mint, basil or cilantro
Place all the ingredients into a food processor, and pulse several times, then set to high and whirl until a smooth hummus consistency.