Turmeric Beet Hummus

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Ingredients:

  • 3-4 beets, cooked
  • 1 cup dried garbanzo beans, soaked overnight, drained/rinsed & cooked
  • 1-2 cloves fresh garlic
  • 1 tsp or more turmeric
  • Avocado Oil
  • 1/4 c Extra Virgin Olive Oil 
  • 1/2 c Tahini- if want/have
  • Salt & Pepper
  • 1 c, give or take, filtered water 
  • 1 lemon, juiced and peel for zest

Instructions:

  • Slice/ cube beets, drizzle with avocado oil, salt & pepper and roast at 400 for 25-30 minutes. 
  • Cooking dried garbanzo beans is kind of along process, one of the reasons why it is best to soak them overnight to cut the cooking time in half & this also breaks down the phytic acid that makes legumes difficult to digestion and inhibits nutrient absorption, just make sure you dump the soaking water and rinse the beans. I use an instant pot- which is a miracle for cooking grains and legumes from dried, it only takes 20-25 minutes! If you don't have this option, add new water to a pot, bring to a boil and let the beans simmer for approximately 1.5 hrs or until tender.
  • Add all the ingredients to a blender or food processor. I start with less water and add more as it needs. Blend until smooth and give it a taste and add more ingredients/different seasonings or herbs if you'd like! I added more turmeric to enhance the color, because I love it and get more of it's anti-inflammatory benefits!  I typically add more garlic or lemon juice to sway the flavor. 
  • And enjoy! However, looks can be deceiving, beet hummus does not taste like frosting! 
  • My preferred hummus vehicle are carrots, cucumbers, celery and gluten-free crackers. I also use it on rice cakes, in salads and sandwiches! Your hummus, your choice! 
  • If you're on Instagram, please share your final product with me @to_nutrition <3