Beet Hummus
High in fiber, antioxidants, calcium, iron, and protein, this colorful and creamy hummus is a must for your next gathering.
Course: Snack
Keyword: beets, hummus
Servings: 1 cups
- 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)
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.