Beet Hummus

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!