I love hummus. As in, I’m borderline obsessed with it. Whether I’m making a homemade batch or picking up a container at the grocery store, we typically have it stocked in our fridge. And, because my husband is somewhat indifferent to hummus, there’s always more for me. No complaints, obviously 🙂 While traditional hummus is delicious, I figured I’d kick things up a notch. Enter: beets.
For those of you who follow me on Instagram, you’ve probably noticed that I love Ahavah farm. We currently subscribe to their winter CSA box. And, we’re hooked. Every Thursday, we get a new shipment of produce from their biodynamic farm, located about an hour and a half south of Denver. Along with the shipment, we also get an email from the founders, explaining what’s in the week’s box. We’ve already received various types of dark, leafy lettuce, nutrient-dense kale, beautiful radishes, containers of sprouts, green onions, colorful chard, crispy carrots, fresh beets, and more.
If you want to learn more about CSAs (and where you can find one near you!), here’s a helpful website. Needless to say, I’m so glad we opted to subscribe—not only is the produce organic, chockfull of nutrients, and absolutely delicious, but it’s an honor to support the livelihood of our local farmers. Cheers to that. Anyway, we recently received quite a few beets from Ahavah. So, I’ve been trying to use them creatively. I recently steamed all of them, making the beets easily accessible for salads, side dishes, and, as the title of the post indicates, hummus.
In my opinion, beets are miracle workers. That said, I know not everyone loves ’em. However, their micronutrients are on point. They’re high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function). They’re also high in manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain a variety of other health benefits, especially for pregnant women!
Vegan Lemony Beet Hummus
- 2 small beets steamed
- 1 15oz can (1 3/4 cup) cooked garbanzo beans **rinsed and peeled
- 1/4 cup extra virgin olive oil
- 2 heaping tbsp tahini
- 2 garlic cloves minced
- juice of 1/2 a large lemon
- pinch of sea salt
- In a food processor, add all of the ingredients, except the salt. Pulse until equally combined.
- If the mixture isn't smooth enough, add more olive oil or lemon juice.
- Taste and add salt accordingly.
- Enjoy immediately or store in the fridge for up to one week.
- **While you don't have to peel the skin from the garbanzo beans, it makes the hummus even creamier!