I also love hummus and pink food and recipes that can be made well in advance so this recipe is an ultra win-win. Hummus is traditionally made with chickpeas and had I used sprouted chickpeas it would have been an entirely raw dish, but alas, no time so used regular old dried and cooked chickpeas. Next time I’ll do the sprouting thang because who doesn’t love a little germination action? If you didn’t use chickpeas, you could sub for white beans, or even mung beans.
Beets are a nutritional powerhouse! They help detoxify the blood and liver, lower blood pressure and contain powerful phytonutrients which help to provide anti-inflammatory and antioxidant support. They are rich in folate, potassium, magnesium and iron. I LOVE having beets raw, but will pretty much take them in anyway I can.
The addition of the spices in this recipe is entirely optional but I think lend a subtle exotic feel and really elevate this dish. Play around with the measurements if you feel so inclined.
You really need a food processor for this recipe. You can make in a high powered blender, but I have found that it often results in too liquid of a texture. Blitzing the beets first is key to a creamy consistency.
This dish can be made 3-5 days in advance and kept in an airtight jar in the fridge.
- 1-2 medium sized beet, washed and peeled, quartered
- 1 1/2 cup cooked or sprouted chickpeas (for raw), rinsed and drained (about 1 can)
- 2 cloves of garlic *
- 1/4 cup tahini
- 3 tbs lemon juice
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp cayenne
- 1/4-1/2 tsp sea salt
- 3 tbs oil (I used a good olive oil)
- Place beets in food processor and blitz until it is well chopped.
- Place remaining ingredients minus the oil and blitz, scraping down the sides, for 1 min or so.
- Taste for seasoning and adjust.
- With motor running, slowly add the oil.
- The texture should be thick and creamy, adjust the lemon juice or oil amount as desired.
- *if eating raw garlic upsets your digestion, remove the seed (it looks like a little sprout) in the middle of each clove and place clove in hot (previously boiled) water for 1-3 mins. then drain.