Beetroot Hummus

 
Haus of Ojas Recipes | Beetroot Hummus.jpg

Hummus! It’s an appetizer spread staple great with crudité, crackers, breads, roasted veggies, etc. To spice up my typical hummus recipe, I add beets, which provide brilliant color, earthy taste, and additional nutrients. It’s easy to pick up ready-made hummus just about anywhere these days, but try making it at home. You’ll be impressed with the upgrade in taste and it makes an excellent dish to share with friends.


 

ingredients

  • 1 large, or 2 medium beetroots

  • 1 can (16 oz.) chickpeas, drained, and rinsed

  • Avocado oil

  • Sea salt

  • 3-4 cloves of garlic, peeled, and smashed

  • 2 tsp cumin

  • ¼ - ½ cup olive oil

  • ½ cup tahini

  • Juice of ½ lemon

 

instructions

  1. Heat oven to 350 degrees F

  2. Peel and roughly chop beetroot, sprinkle with sea salt

  3. Transfer beets to large roasting pan (ensure that the beets have space between the pieces)

  4. Roast beets for 35-45 minutes (or until you can easily pierce with a knife)

  5. Meanwhile, heat avocado oil over medium-high heat in stovetop pan

  6. Add drained chickpeas, a pinch of sea salt, garlic, and cumin

  7. Cook chickpeas until peas begin to soften and release moisture (5-10 minutes)

  8. Transfer chickpeas to high-power blender

  9. Add roasted beets, olive oil, tahini, lemon juice

  10. Blend on high for 1 minute, stir (and scrape sides as you work), blend for another minute

  11. Hummus is ready when you have a creamy (and bright pink!) consistency 

  12. Eat as a spread on your favorite crackers, bread, fruit, avocado, etc. 


 

Recipe Key

Vegan

Best in: Fall, Winter

Best for: Pitta dosha, Kapha dosha in mindful quantities

Notes:

  • You may use dried chickpeas that have been soaked overnight, then drained and rinsed

  • You may make your own tahini by toasting hulled sesame seeds and then blending them, along with olive oil, in a food processor until you have a smooth, creamy liquid

  • If you’d like a creamier texture to your hummus, remove the skins of the chickpeas before transferring to blender