I have always loved hummus but never tried making it on my own until recently and let me tell you - GAME CHANGER. I love being able to create my own flavors and experiment with different additions. This is my current favorite - maybe it's the ruby red color, maybe its the light, creamy texture or maybe it is because I know how good it is for me.
You can make this recipe as easy or as hard as you like - personally I cooked my own chick peas and roasted my own beets but there are ways around both of those things suggested below. I love that I can whip up this impressive and pretty dip in just a few minutes if I wanted to.
If you are a fan of beets (which you should be because they deliver so many nutrients in such a delicious package) then you will not be able to get enough of the savory and sweet combination. Give it a try!
Serves: 10 • Prep Time: 15 minutes OR 2.15 hours (if you cook your chick peas from scratch)
- 2 cups cooked chick peas (about 1.5 cans)
- 1/2 cup tahini
- the juice of half a lemon
- 2 tbsp. water
- 2 medium or 3 small roasted beets
- 1 tsp. cumin
- 1 glove of garlic, peeled
- salt and pepper to taste
1. Set the oven to 425*F and wrap your cleaned beets throughly in tin foil and place them on the rack. Roast until fork tender, somewhere between 30-45 minutes. While still hot, rinse the beets with cold water - this should help you peel them easily with a vegetable peeler.
NOTE: You can skip this step by purchasing pre-roasted beets at the store (just make sure you drain them) or by using beet root powder if you have it.
2. If you are going the route of prepping your own chick peas from their uncooked state simply follow package directions. Rinse and allow to fully cool.
NOTE: I like the option of cooking your own beans because that way you can control the amount of salt that goes into them.in addition, it seems to me that the final texture of the hummus is a bit more fluffy when made with beans from scratch. It is time consuming but simple enough, cook up a whole bag and make a few different hummus's for a party!
3. In a food processor combine chick peas, tahini, lemon juice, cumin and garlic. Pulse till combined - you may have to press the mixture down a few times with a spatula and it may appear a crumbly and dry, if this is the case add a few tablespoons of water but be on the conservative side as the roasted beets contain some moisture.
4. Once the hummus mixture is smooth, nestle roasted beets and pulse till the entire mixture takes on a pink-ish red hue. You can of course add more or less beets depending on your liking.
5. Add salt and pepper to taste. Transfer to a serving dish and chill for at least 1 hour before serving. Keeps for a few days.
LIGHT & LOVE, LIVECLEAN KITCHEN