beet hummus {vegan, gf}

This recipe is a delicious and beautiful twist on traditional hummus. It's the perfect party dip, sandwich spread, or salad topper. Serve with veggies, toasted bread, or whip up some homemade pita chips. 
Beets are also super nutrient dense: high in vitamin C, fiber, and essential minerals like potassium and magnesium. Their deep color is due to antioxidants called betalains, which have been proven to have powerful cancer-fighting properties. If you're buying the whole beetroot, don't forget about the beet greens! They have more iron than spinach and are loaded with vitamin A, C, K, and B6. Add them to salads, smoothies or sauté with garlic.
Tip: If you have a few extra minutes and want ridiculously smooth hummus, remove the skin of the chickpeas. 

What you'll need:

{makes 4 cups hummus}

1 bag dried chickpeas or 3 cans of precooked chickpeas 
1 medium beet or 2 small beets 
2 tbsp tahini 
2 tbsp olive oil 
3 tbsp lemon juice 
6 cloves garlic 
1/4 tsp black pepper
1/4 sea salt {to taste}
optional: cumin or cayenne 

What you'll need to do:

1. Cook dried chickpeas either in a pot or instant cooker. If you are using canned, wash thoroughly. {Note: if you are using dried chickpeas, they will be unsalted and may require adding more salt for flavor.}
2. Wash and chop beet. Roast {45 minutes at 375 with olive oil} or steam until soft. 
3. Purée cooked chickpeas with tahini, olive oil, lemon juice in a food processor, high speed blender, or hand held blender. 
4. When the beet is fully cooked and soft, add to purréed chickpeas and blend. 
5. Add salt, pepper, and other spices if desired. Season to taste. 

Top with sesame seeds, pine nuts, pumpkin seeds, feta, a drizzle of EVOO... do you!

I had a dollop for brunch with sautéed kale, pepitas, baby spinach, roasted brussels sprouts, roasted cinnamon butternut squash and a cage free egg. 

x,
Molly