I love colourful food, don’t you? It tastes of health and vitality, like I can feel my body absorbing all the wonderful nutrients those colours have to offer. Have you ever noticed that junk and processed food tends to look pretty drab? I see a common theme of brown and brownishly white (aka beige for the literate) happening.
But ahh – colour. It’s so inviting, and looks so pretty! Hence my recent love affair with all things beets. You’re going to see a lot of beet eating in my Healthful Hoard, so you’d better get used to it now!
~ Gluten free, vegan, refined sugar free ~
- 1 beet, roasted and quartered*
- 1 can (19 oz.) chickpeas (with no salt added, if you can find it), drained and rinsed
- 1-2 cloves garlic, depending on how garlicky you like it (I used 2)
- 2 tbsp. tahini
- 4 tbsp. olive oil
- 2 tbsp. ground flax
- Juice from half a lemon
- Freshly ground sea salt and black pepper, to taste
- Water, as needed
- With the food processor running, drop in the garlic to quickly mince (why give yourself extra work?)
- Add in the chickpeas, beet quarters, tahini, olive oil, lemon juice, and flax.
- Puree until smooth, adding water as necessary if it seems too thick.
- Season with salt and pepper.*
* If you puree the beets beforehand, the hummus might come out a little bit smoother. To be honest, I was just feeling lazy, and I don’t mind a little chunk here or there, as I’m a fan of texture. It’s up to you!
* I usually add ground cumin to my hummus, and while I didn’t do so here, I imagine it would still be a great addition.