Beet Hummus

Since it’s been so cold and snowy lately, we wanted to share a recipe bursting with color and flavor to remind you that spring is just around the corner! Our beet hummus not only looks like veggie vibrancy in a bowl, it’s also packed with health benefits!

Beets are a great way to check in on how smoothly our digestive tract is running (for more on that topic see my post called “The Beetroot Test”), plus they’re also filled with many health-boosting nutrients like folate, vitamin C, and manganese.

Beets have anti-inflammatory and detoxification properties, and they’re also known to boost stamina, lower blood pressure, and strengthen the immune system.

The top portion of the beetroot–called beet greens can (and should!) also be eaten. Discard them and you lose out on one of the best dark leafy greens out there. Beet greens are excellent to rotate into your green smoothie routine, containing more iron than even our beloved spinach!

We hope you enjoy this yummy healthy hummus! What favorite recipe or food can we help Conscious Cleanse-ify for you? Let us know in the comments below!

With beetilicious love,
Jo & Jules

Beet Hummus

Yield: 1½ cups

Ingredients:

  • 3 medium beets, peeled and quartered
  • 3 TB. olive oil, divided
  • 2 TB. tahini
  • ¼ cup freshly squeezed lemon juice
  • 1 clove garlic, minced
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper

Directions:
Preheat oven to 375° F. Place beets in baking dish and toss to coat with 1 tablespoon of olive oil. Cover and bake until soft, about 20 minutes.

In a food processor fitted with an S blade, process cooked beets, tahini, lemon juice, garlic, remaining 2 tablespoons olive oil, sea salt, and black pepper until smooth.

Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve with sliced cucumbers, carrots and celery. Refrigerate leftovers for up to one week.

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Showing 2 comments
  • Avatar
    mia papia

    i didn’t have tahini so i substituted peanut butter and added cinnamon! nummy <3

    • Avatar
      Jules Peláez

      Nice! I’ve used almond butter too.

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