Beet Hummus

Beets can be a polarizing vegetable- some people love them, some people think they taste a little too earthy. I want to encourage people to give them a shot and embrace their strong taste. Beets are incredibly good for us, especially for our heats. Following the Doctrine of Signatures, beets look very much like our hearts that they are so good for! They are known to reduce blood pressure and improve blood flow. 

If you aren’t already a beet lover, I suggest trying recipes that lean heavily on herbs, spices, and acidic flavors to add some balance. I’ll also be posting a beet brownie recipe that uses it’s natural sweetness and rich flavor to compliment lots of chocolate.

Ingredients
1 cup of beets, roasted and peeled
1.5 cups or 1 can of cooked chickpeas
3 garlic cloves, chopped
½ cup fresh herbs like dill, parsley, or basil
1 lemon, juiced
¼ cup olive oil
¼ cup of tahini
½ tsp dried cumin
A large pinch of salt & pepper to taste

Method of Preparation

1. To roast beets: peel 1 large or two small beets, dice into small pieces and roast at 425F for 30 minutes, tossing halfway through
2. Add cooked beets, drained chickpeas, garlic, fresh herbs, lemon juice and tahini into a blender or food processor and start to break everything down.
3. Slowly drizzle in the olive oil, adding more if you want a thinner consistency. 
4. Scrape down the sides to ensure everything is evenly blended. Serve right away or refrigerate for up to 5 days

 
You can use this hummus as a dip, sandwich spread, or add to salads.

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