Vibrant crimson. Rich burgundy. Hot pink. Isn’t health beautiful?
If hummus is already a staple in your diet, then kick it up a notch by adding some creativity, variety, and nutrient density. With an earthy flavor, fresh lemon-and-garlicky bite, and radical color, all your senses will be wowed!
Ingredients: (Creates approx. 6 servings)
- 2 beets (about 3/4 lb.)
- 1 can chickpea beans (or boil your own)
- 3 T extra virgin olive oil
- 1 T balsamic vinegar
- 1 garlic clove
- Juice and zest of 1/2 lemon
- 3 T tahini
- 1/4 t sea salt
- Wash and cut the stems off the beets. Cut in halves or quarters, depending on how big they are (but no need to peel them).
- Fill a medium pot with 3-4 cups of water and bring to a boil. Add the beets and boil gently for 10-12 minutes. The beets should be easily pierced with a fork when done.
- Drain the water and let cool.
- Add the beets and the remaining ingredients to a high-powered blender or food processor. Blend until smooth and season with more salt if desired.
Another option is to roast the beets instead of boiling them. This will bring out the natural sugars and give the hummus a more robust flavor:
1. Pre-heat oven to 375.
2. Cut beets into 1 inch square pieces and rub with olive oil, salt, and pepper.
3. Wrap in foil and roast until tender, about 45 minutes. Follow the rest of the directions.
Storage Tip: Hummus will last for up to ten days if stored in a sealed container in the fridge. We love to use as a dip for a raw crudité platter, spread on your favorite veggie burger, in a veggie tortilla or nori wrap, or even plopped on salads! The options are endless…
Their seasonal challenge will show you that eating a diet based on whole foods can be deliciously enjoyable, cost-effective, and even save you time in the kitchen.
They don't believe in counting calories or fad diets: they'll shake up your approach to home cooking while making you feel like a pro in the kitchen!