Beetroot Hummus

This hummus is as pleasing to our taste buds as it is to our eyes. It may be able to stain your crisp white t-shirt... but it works as a cleaner while in your digestive system helping your body get rid of harmful toxins. 😉 

Beets contain a high amount of antioxidants and pack a huge cancer­-preventing punch! Spread over toasted sprouted whole grain Ezekiel bread and top with sliced avocado and ground black pepper.

Hot tip: The smaller the beets are the less time they take to soften while boiling. 

Category
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 1⁄2 cups cooked chickpeas
 1 1⁄3 cups chopped beets
 1⁄3 cup water or beetroot water [more if needed]
 4 -6 cloves garlic, minced
 1 tablespoon fresh squeezed lemon [between 1⁄4 ­ 1⁄2 fresh lemon]
 1 tablespoon raw, unsalted tahini
 1 tablespoon raw sesame seeds
 1 teaspoon lemon pepper salt­free seasoning blend [or your favorite no­salt seasoning blend]
 1⁄2 teaspoon ground cumin
 Dash of coriander, optional
1

Chop beets into chunks and boil until soft, about 20 minutes. Save the water.

2

Add all ingredients into high­-powered blender or food processor and blend until smooth and creamy.

 

Ingredients

 1 1⁄2 cups cooked chickpeas
 1 1⁄3 cups chopped beets
 1⁄3 cup water or beetroot water [more if needed]
 4 -6 cloves garlic, minced
 1 tablespoon fresh squeezed lemon [between 1⁄4 ­ 1⁄2 fresh lemon]
 1 tablespoon raw, unsalted tahini
 1 tablespoon raw sesame seeds
 1 teaspoon lemon pepper salt­free seasoning blend [or your favorite no­salt seasoning blend]
 1⁄2 teaspoon ground cumin
 Dash of coriander, optional

Directions

1

Chop beets into chunks and boil until soft, about 20 minutes. Save the water.

2

Add all ingredients into high­-powered blender or food processor and blend until smooth and creamy.

Beetroot Hummus
0