Beet Hummus Recipe

If you’ve ever heard this song by Billy Kenny, you will totally understand why eating beets will never be the same. Ever since I first heard this song at Dirtybird Campout, I have never eaten beets the same.  They are by far one of the most antioxidant-rich foods, given its vibrant color! Beets are a staple for me especially I head into a festival because of their immune boosting benefits and ability to help detoxify your liver. Your body will be thanking you be the end of the weekend for all those beets (and beats) consumed.

This beet hummus is simple, hearty and can be added to just about anything! I love wrapping it up along with some fresh veggies in a rainbow collard leaf or slathered on toast. Short on time? Dip fresh carrots, cucumbers or crackers in it.

Beet Hummus Recipe

(Yields about 2 cups)

Ingredients:

1 medium beet

1 can chickpeas

¼ cup sesame tahini

¼ cup lemon juice

3 Tbsp olive oil

1 garlic clove

small bunch of fresh basil

salt and pepper to taste

Method:

1. In a medium pot, fill with water and place beet in the water. Boil on high for 10 minutes or until beet is soft enough to run a knife through.

2. Remove the pot from stove, drain water and let beet cool down.

3. In a blender add chickpeas, soft beet, tahini, lemon juice and garlic clove. Pulse on high until blended.

4. Remove from blender and fold in fresh chopped basil. Add salt and pepper to taste.

5. Store in refrigerator for up to one week.