SPICY ROASTED BEET HUMMUS
Permission to reprint/republish teri@terigentes.com
Beets are such a wonderfully vivacious veggie in my view. Their jewel like color is so provocative; the sweet taste is divine and the fact that they are so good for us is a gem in itself. This root veggie has numerous benefits such as helping to boost stamina, increase blood flow (thanks to the natural nitrates) and the betaine that beets contain help to reduce inflammation and protect our cells from environmental stress as well. That rich color I mentioned comes from phytonutrients that research shows may help ward off cancer.
The benefits go on to include nutrient density including Vitamin B (folate) and C along with essential minerals like potassium and manganese and they support detoxification for our blood and liver. Give this recipe a taste test and add it to your list of great ways to enjoy beautiful beets every day.
INGREDIENTS:
2 cups organic cooked lentils, canned or home-made
½ small onion
2 – 3 cloves garlic, to taste
1/3 cup Organic sunflower butter
1 cup roasted beets (left-overs are super)
1 inch jalapeño pepper, or to taste
2 – 4 tbsp fresh organic lemon juice, or to taste plus lemon zest
2 – 4 tbsp Maison Orphee Spanish olive oil
½ tsp Maison Orphee fine grey sea salt
1 tsp cumin, if desired
To Serve: Olive oil, lemon zest, crackers and/or veggie crudités
DIRECTIONS:
Permission to reprint/republish teri@terigentes.com
Beets are such a wonderfully vivacious veggie in my view. Their jewel like color is so provocative; the sweet taste is divine and the fact that they are so good for us is a gem in itself. This root veggie has numerous benefits such as helping to boost stamina, increase blood flow (thanks to the natural nitrates) and the betaine that beets contain help to reduce inflammation and protect our cells from environmental stress as well. That rich color I mentioned comes from phytonutrients that research shows may help ward off cancer.
The benefits go on to include nutrient density including Vitamin B (folate) and C along with essential minerals like potassium and manganese and they support detoxification for our blood and liver. Give this recipe a taste test and add it to your list of great ways to enjoy beautiful beets every day.
- Appetizer, dip, filling
- Vegan, gluten, soy, corn-free
- Prep and bake time: baking 60 mins, 10 minute to mix
- Yield: approx. 2-3 cups pending on the size of the beets
INGREDIENTS:
2 cups organic cooked lentils, canned or home-made
½ small onion
2 – 3 cloves garlic, to taste
1/3 cup Organic sunflower butter
1 cup roasted beets (left-overs are super)
1 inch jalapeño pepper, or to taste
2 – 4 tbsp fresh organic lemon juice, or to taste plus lemon zest
2 – 4 tbsp Maison Orphee Spanish olive oil
½ tsp Maison Orphee fine grey sea salt
1 tsp cumin, if desired
To Serve: Olive oil, lemon zest, crackers and/or veggie crudités
DIRECTIONS:
- Blend all the ingredients in a food processor scraping down sides if needed. Taste and adjust to meet your taste buds with additional lemon, salt, oil, jalapeño etc.
- Chill until ready to use storing in a glass container and refrigerating up to one week. You can freeze as well, up to 3 months.
- When ready to serve drizzle with a little olive oil and sprinkle generously with lemon zest. Hemp seeds and a dash of cayenne are great as well.
- For a rich salad vinaigrette add a little broth or ACV and olive oil to the hummus to thin it and pour over your fave greens.
- It's great in a Buddha Bowl as well.
- By the way the greens are great too so be sure to keep them when you buy beets with the tops.
- For more info on beets a great reference is www.whfoods.com
- Sub with your favorite nut or seed butter if desired.