Shop Ingredients
How this worksServings: 1 cups
Ingredients
- 3 medium beets, peeled and quartered
- 3 tablespoons olive oil, divided
- 2 tablespoons raw tahini (Artisana Organics brand recommended)
- 1/4 cup freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
- Sliced cucumber (optional) to serve
- Sliced carrots (optional) to serve
- Super Seaweed Crackers (optional) to serve
Super Seaweed Crackers:
- 1 tablespoon arrowroot powder
- 1 cup boiling water
- 1/2 cup brown flaxseeds
- 3 tablespoons black sesame seeds
- 3 tablespoons white sesame seeds
- 3 tablespoons pumpkin seeds
- 2 tablespoons flaked dulse or kelp (Maine Coast Sea Vegetables brand recommended
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon flaky smoked sea salt (Maldon brand recommended)
Instructions
Hummus:
- Preheat the oven to 375° F. Place the beets in a glass baking dish, and toss to coat with 1 tablespoon oil. Cover with foil and bake for 20 minutes or until the beets are soft.
- In a food processor, process the cooked beets, tahini, lemon juice, garlic, remaining 2 tablespoons oil, salt, and pepper until smooth.
- Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve with sliced cucumbers, carrots, and seaweed crackers, if using. Refrigerate leftovers in an airtight container for up to 1 week.
Super Seaweed Crackers:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the arrowroot powder and water until there are no clumps. Add the flaxseeds, black and white sesame seeds, pumpkin seeds, dulse, garlic powder, and cayenne. Let the mixture sit for 10 minutes.
- Using a spatula, spread the mixture evenly on the prepared baking sheet to a thickness of about ¼ inch. (It will not cover the entire baking sheet.) Sprinkle with smoked sea salt, and bake for 45 to 50 minutes or until crispy. Let the crackers sit for 10 to 20 minutes before breaking them apart by hand.
Notes
Excerpted from The Conscious Cleanse Cookbook © 2021 by Julie Peláez and Jo Schaalman. Published by Penguin Random House. Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
Comments