What’s hot pink, healthy as heck and delicious as can be? Steamed beetroot hummus! I know you may be giving me skeptic eyes, but I swear to you this hummus is incredibly divine. How, you ask? Because that overpowering, earthy flavour that beets often convey has been soothed by a blend of chickpeas, rosemary and, my not so secret ingredients, maple syrup!
There was a time when I was on the beet hate train. I used to pluck beets out of the garden when I was a kid and toss them around with my friends. We had a game called ‘kick the beet’ (it sounds like I grew up on a farm in the 1800s…but I swear this wasn’t so long ago) because we felt that beets were disgusting and inedible. What a sad iea and a waste of healthy food!
Beets aren’t awful, you just need to pair them with the right ingredients! They add such vibrant colours to your dishes (seriously, how often do you get to devour something that’s a sexy hot pink without any dyes?) My favourite part, they also have a lot of goodness to offer your amazing bod. Beets provide a unique blend of antioxidants, supporting vision health and nerve tissues. Their marvelous phytonutrients help to reduce inflammation. Top that off with awesome fiber that supports your digestive tract and cardiovascular system and you have magic my friends!
Are you ready to give beets a chance? Awesome! Let’s start with Steamed Beet Root Hummus.
Steamed Beetroot Hummus
This recipe is gluten free and vegan.
1 Small Beetroot, Steamed
Juice of 1/2 a Lemon
1 398mL (14 Fl Oz) Can of Chickpeas
4 Tbsps of Tahini
1 Tbsp of Maple Syrup
2 Pinches of Himalayan Pink Salt
1 Tsp of Rosemary
Remove the stem and root-tip from the beetroot. To steam, place it in a small saucepan with about an inch of water. Bring the water to a boil over high heat, then cover and turn the heat down to medium. The beet is ready when you can easily pierce it with a knife. It will take approximately 15-20 minutes. Once it’s ready, remove it from the heat.
Drain the water and quarter the beet. Remove the skin if desired (this will further reduce any earthy flavours). Place in your food processor and blend until the beet is well broken down. You can then add the remaining ingredients and process until well mixed (save some chickpeas if you want to use them as toppers).
Enjoy as is or top with extra chickpeas, rosemary and lemon juice. Sample and adjust flavour as desired, adding more salt or maple syrup to taste.
This beetroot hummus pairs well with tons of veggies like carrots, broccoli, cauliflower and cucumber. Add to your favourite veggie wraps or salads… or just dig in and eat it with your fingers ;).
If you’re ready to turnip the beet (food puns! Yea!) then here are a couple more recipes for you to enjoy! Quench your thirst with this lovely Beetroot Juice and/or satisfy your sweet tooth with these Beetilicious Bliss Balls for dessert. If you want more recipes more often, let’s be friends on Instagram, where I love to share more healthy recipes and foodie inspiration on the regular!
Are you a fan a beetroots or beet greens? Do you Plan on giving them a chance with this Beetroot Hummus? How else do you like to enjoy them? Let me know your thoughts in the comments below.
Health and love and beautiful beets,
Thought of the day: I am an inventor, capable of marvelous creations. I draw freely from my imagination.
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