This is one of my favourite ways to make hummus. It is a very nutritious dip because of all the nutrients found within beets. Beets are filled with antioxidants, anti inflammatory properties & they are very beneficial at cleansing the liver.
Don't throw away your beet greens either! You can wash them & use them as juicing greens, that is if you have a juicer. Beet greens are extremely nutritious, they are a source of vitamin K, vitamin A, and folic acid. They contain more iron and calcium than the root of the beet.
Total Time: 45 minutes
• 1 1/2 cups of cooked chickpeas or 1 can of chickpeas
• 1/4 cup avocado oil (plus more for adding in while the machine is running)
• 1 head of garlic
• 3 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp tahini
• Sea salt & pepper, as desired
• 1 beet
Preheat oven to 425 F.
Chop a tiny bit off the top of the garlic to expose the cloves. Then wrap in tin foil & place on a baking sheet with parchment paper.
Wash the beet, cut off the stem, and peel the skin. Then wrap the beet in tinfoil and place on the same baking sheet. The garlic takes about 25 min to cook & the beets will take 45 min. The beets are done when you can poke them through with a fork.
Once the beets are done, slice them into pieces and when the garlic is done roasting you can squeeze the cloves out of the skin.
Then add the chickpeas, avocado oil, sliced beets, roasted garlic cloves, lemon juice, tahini, acv, salt & pepper to a food processor.
While the machine is running add a little bit more avocado oil.
Process until smooth & creamy.
Then enjoy with chips!
Did you make this recipe?
I would love to see how it turned out!
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