It’s no secret that I love beets. They are packed with nutrients and have a rich, earthy flavor that is so satisfying. There are so many ways to enjoy beets, from raw and sliced to roasted whole, but one of my family’s favorite ways to have them is beet hummus. When roasted, beets become subtly sweet and tender, making them an excellent paleo-friendly substitution for garbanzo beans in hummus recipes.
I usually make my own fresh beet hummus at home using the recipe below, but when I’m short on time (I know all you mommies out there feel me on this one), I’ll just snag the Trader Joe’s brand beet hummus and mix in some superfoods like I did right before this shoot.
- ¾ pounds of beets
- 3 Tablespoons of sesame tahini
- 1 large clove of garlic, chopped
- 1 Tablespoon of lemon juice
- 1 Tablespoon of olive oil, plus more for garnish
- 1 teaspoon of cumin
- ½ teaspoon of sea salt
- 1 Tablespoon of either Green Dream Superfood + Protein Blend or Berry Bliss Superfood + Protein Blend
- zest of one lemon
Preheat oven to 400°F. Wrap each beet in aluminum foil and roast in heated oven for about 1 hour or until tender when pierced with a fork. Remove beets from oven and allow to cool before peeling and cutting into cubes.
Add the peeled, cubed beets to a food processor along with all of the other ingredients and blend until smooth and creamy.
Transfer the beet hummus to a serving dish, drizzle with olive oil, and IN JOY!