Roasted Beet Hummus with Crudités
Hummus is such a great snack, it’s packed with vitamins and minerals and full of protein and fiber. Some of the hummus found in the store is also filled with additives and preservatives. It’s very easy to make at home and so much tastier than the hummus found in stores especially if you start with dry beans like in the recipe below. Feel free to add veggies like roasted carrots, sweet potatoes or bell pepper, puree them with the rest of the ingredients. Serve these with cucumber, carrots, celery or sliced radishes, they have the same texture and mouthfeel as a crispy chip. Yum!
¼ cup = 1 green light, 1 yellow light
- 2 cups homemade chickpeas, recipe below
- 1 cup roasted beets, recipe below
- ½ lemon juiced
- 2 cloves garlic
- 1 heaping tablespoon tahini (optional, red light)
- 1 tablespoon olive oil
- 1 tablespoon water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup dry chickpeas, rinsed
- 5 cups water
- 2 bay leaves
- ½ onion, peeled and halved
- ¼ teaspoon salt
- 1 medium beet, washed and peeled
- ½ cup water
- To make chickpeas, put in a medium soup pot with all ingredients, bring to a boil over high heat. Reduce to a simmer, partially covered for 90 minutes or until tender. Add more water ½ cup at a time if needed. Drain and set aside.
- To make beets, preheat the oven to 375 degrees. Wash and peel the beet. Chop into quarters. Fill a small baking dish with beets and ½ cup water. Cover with foil and bake for 30 minutes or until beets are fork tender. Drain and set aside.
- To make hummus pulse all ingredients in a food processor until smooth and creamy. Add an extra tablespoon of water if too dry. Serve with radish slices, carrot sticks, cucumber slices or steamed and cooled cauliflower.