When it feels like spring will never emerge and you're going to get another 12 inches of snow (I can't keep up with the numbers anymore), you need to add a little color to your life. At least I do. So I'm making a batch of beetroot hummus today to smear on toast and dollop on my salads.
It's super simple, you can either add beetroot powder (I purchased mine at the Linden Hills Coop) to your own hummus recipe or try mine below.
Beetroot is a superfood that not only lends a pretty color to the hummus, but it’s also rich in vitamin C (immunity and collagen production) and nitrate (cardiovascular system health). ⠀ ⠀ I personally like to top my hummus with a little bee pollen when eating it on toast. Like beetroot, bee pollen is rich in antioxidants (protects the body from oxidative stress caused by free radicals) like resveratrol, flavenols and lycopene. It also lends a slight sweetness to the savory hummus — which I'm super keen on lately.
xxoo — christine
BEETROOT HUMMUS ⠀
INGREDIENTS
1 can chickpeas, drained (save the aquafaba)⠀
1 Tbsp. organic beetroot powder⠀
1 Tbsp. tahini ⠀
1 Tbsp. olive or grapeseed oil⠀
1 Tbsp. cumin (I use 1 Tbsp., but try 2 tsp. first—I’m a little heavy on the spice)⠀
1 clove garlic, minced
1-2 green onion stalks ⠀
1/2 tsp. salt (1/4 or no salt if needed for dietary restrictions)⠀
1-3 Tbsp. aquafaba (liquid from canned chickpeas)⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
DIRECTIONS
Drain chickpeas and set aside the aquafaba—you'll use it later.⠀
Add chickpeas to food processor. Then add the rest of the ingredients until well-combined. If it’s a little dry add aquafaba until it reaches your desired consistency. ⠀ ⠀⠀