I eat unhealthy amounts of hummus; I mean I’ve ate a whole tub by myself in two days! As a kid my sister would eat hummus and I thought it was the strangest thing ever, let’s just say I was more of a meat and potatoes kid who only ate one or two vegetables, and mostly indulged in cuisine that came in plastic packaging. As my mum was super busy with work and still is as she is a boss and runs her own business we came somewhat accustomed to convenience foods growing up, and that meant lots of quick and easy snacks/meals and my choices were never the healthiest. However, once I became older in my teen years I became more interested in health and wellness and decided to incorporate more veg into diet, and then I tried hummus and I’ve been hooked ever since! Most hummus sold in stores unfortunately are full of additives and extra processed oils, so make yours at home and save time and money!
This beet hummus is seasonal and delicious, one thing I always try to make a conscientious decision of when shopping in the produce section is buying seasonal produce- it’s cheaper and packed full of nutrients. Give this recipe a go if you’re looking for an easy afternoon pick-me-up snack, and dip your favourite crackers and veg in. Prep this guy on a Sunday and you’re good for a week.
You Will Need:
- 2 cans chickpeas (drained and rinsed)
- 1 steamed beet (peeled and soft)
- 2 cloves garlic (peeled and minced)
- 1/4 cup tahini
- 1 tsp cumin
- 2 tsp lemon juice
- 2 Tbsp olive oil
- 1/3 cup warm water
- In a food processor add the chickpeas, steamed beet, and garlic. Pulse on high for 30 seconds.
- Add the tahini, cumin, lemon juice, olive oil, and warm water.
- Pulse for about a minute or until smooth, you may need to stop and scrape the sides down a few times.
- Top with ant leftover beet, sesame seeds, and cilantro (optional).
- Store in an air-tight container in the fridge for 5-7 days.