For those of you choosing not to eat legumes, or those that just want something different, this dip is full of nutrients and flavour, and adds a beautiful splash of purple to your appy spread.
It is easy to make, full of nutrients and tastes incredible…the perfect trifecta!
Beet Hummus
Ingredients
- 1 lb. beets
- 2 tbsp tahini
- 2 tbsp hemp hearts
- ½ tsp unrefined salt (sea salt or Himalayan salt)
- 2 cloves garlic, crushed
- 2 tsp cumin
- 3 tbsp fresh lemon juice
- 1-2 tbsp olive oil
Directions
- Cut the beet tops off as close to the root as possible, and remove any long “tails” of root.
- Wash the beets, but do not peel.
Either roast the beets in the oven or pressure cook them in an Instant Pot:
Roast in the oven
- Preheat oven to 375° F
- Wrap large beets separately, small beets together in foil
- Put wrapped beets on a baking sheet and roast for 50-60 minutes, or until the beets are soft.
OR Pressure Cook in the Instant Pot
- Close the lid. Use the steam setting and set it to 20 minutes.
- Place the beets on the rack. If the beets are touching the bottom of the pot, they may burn.
- Place the steaming rack in the bottom of the instant pot, and add 2 cups of water.
- When finished, quick release the steam, remove the lid, and remove the beets.
Directions
- Let the beets cool, then peel them and cut into chunks.
- Place all of the ingredients except the olive oil into a food processor or blender.
- Blend the mixture while drizzling in the olive oil.
- Add as much olive oil as needed to get your desired consistency.
- Serve the hummus with raw veggies or other dipping items. It is awesome with celery!
Enjoy!
