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The Vacation Clothes

Beet Hummus

DUUUUUDE. This is THE BEST FOODIE AMAZING WET DREAM OF A HUMMUS I HAVE EVER MADE. Seriously. Look at it, its BEAUTIFUL.



It is also SUPER easy to make.


What you need:


  • 1 or 2 small roasted beets, chopped (Roasting beets described below)
  • 1 15 oz can cooked chickpeas (garbanzo beans), mostly drained
  • zest of one lemon
  • juice of 1/2 lemon ( I like things super lemony, so I start with 1/2 then add more as needed)
  • Salt and Pepper
  • 2 cloves garlic, minced
  • 2 TBSP Tahini 
  • about 1/4 to 1/3 cup of olive oil (once again depending upon your love of olive oil)


  •  Start by roasting your beets in a preheated oven at 400 degrees for about 40 minutes. I like to peel and chop them and cover them in oil and leave them uncovered. There is also a trick to roast them whole with their skin on and then the skin easily peels off, but if it doesn't work its a complete mess. BLEH. And lets be honest, if you cook a lot with beets you understand how someone could walk into your kitchen at any moment and call the ER because of the color that the beets leave on everything. Moving right along.....

    When your beets are done roasting and cooled (mine were precooked) chop them in your food processor until somewhat smooth. 




    Gorgeous right, man I just love beets.


    Next add the rest of your ingredients except for the olive oil. Also to note I found these awesome new "boxed" bean set at Whole Foods and they are super easy to open and don't leave all of the mess that involves a can opener, seriously why so messy.


    After you have added all of your ingredients add your oil as you puree your mixture. When you are happy with you consistency your hummus should look like this gorgeous pinkness. I was slightly freaking out because it looks like cake batter. 





    Seriously grab some veggies or some pita... hell even eat it off the spoon.






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