Hi Vegetarian Carnivores! It has been a hot minute since I’ve seen you! I’ve been in the midst of preparing something really special for all of you. As you know, I am prepping for the launch of my course, which is designed to help you transition to a plant based lifestyle and eat more plants. That alone has been taking up so much of my time that I have around 15 recipes on backlog that I have not gotten around to writing up. So I’m taking the opportunity in the next few weeks to really play catch up and release all these wonderful recipes for you! So let’s get started with today’s recipe: a roasted beetroot hummus.
Hummus is one of my all time favorite plant based foods. It is chock-full of protein, fiber, and phytonutrients from all the delicious chickpeas, tahini, lemon, and spices in there. It is just such a great way to add flavor to salads, sandwiches, wraps, or just dip whatever finger food you are eating. This recipe does not have any tahini, because I wanted to play with the flavors and adding beetroot on top of everything else might have messed up the flavor profile. But if you are feeling adventurous, definitely give it a go!
A total childhood favorite of mine, beetroot possesses a high antioxidant value, as well as beta carotene, for great eye health. But what makes it a slam dunk in my opinion is its beautiful color! Just a tiny bit of this potent vegetable is enough to stain any food (or clothing, yikes!) with a beautiful pink/red color. That, coupled with its sweet taste, and we have a winner!
I decided to put this twist on regular hummus because I thought it would be cool and intriguing to have a bright pink dip! And it is a super easy way to pack in some extra nutrients into a cult favorite. Now, this recipe tastes majority like traditional hummus. The beetroot is actually pretty mild tasting, especially the way I made it with tons of lemon juice, so if you are worried that the hummus will end up tasting too sweet, let me dispel any fears on that front.
Handling beetroot is probably the trickiest part of cooking beetroot, because it stains literally everything. When I made this, I peeled the roasted beet over the sink and didn’t wear gloves… and my palms were pink for two days- through showers and hand washing! So I recommend either wearing gloves or using a metal peeler to get the job done in the quickest and cleanest way.
OR! If you are worried about handling it, you can get pre- cut beetroot and roast that. I just prefer to start from scratch!
But other than that, this recipe is beautifully simple and will keep in the fridge for 3 days! Let’s get started!
- 1 small beetroot, roasted and peeled, chopped into large chunks
- 1 can chickpeas, drained
- 1/3 cup plant milk, optional
- 1 lemon, juiced
- 1/2 cup olive oil
- 1 cloves garlic
- 1/2 tsp ground cumin, optional
- 1 tbsp course salt
- Pepper, to taste
- In a blender, combine all ingredients except olive oil, pepper, and plant milk.
- Blend until well combined.
- Slowly add in olive oil to make creamy and smooth and keep blending until all ingredients are incorporated with no lumps.
- Done! Enjoy with veggies, in a wrap, mixed in with salad, etc!
Well there you have it! A super simple recipe for a twist on a classic favorite. Remember, handling the beetroot is a bit of a learning curve, but don’t let it deter you from using the tasty and nutritious vegetable. I’d love to hear your thoughts, as always! So drop me a comment below!
See you later!
Janani <3 <3