I am a big fan of hummus, but sometimes I like to change up the flavors to keep it interesting. Adding roasted beets creates this beautiful pink color to the dip while enhancing both the flavor profile and nutrition.
When we think Vitamin C we usually think citrus or fruits, but beets are a great source of Vitamin C which supports our overall immune system. Beets also contain B Vitamins which support energy, sleep, and mood. They are also high in fiber to support a healthy digestive track and minerals like potassium and manganese that aids muscle and nerve function.
Beets are known to be anti-inflammatory in nature due to their unique source of phytonutrients called Betanin. Betanins have antioxidant benefits and support the body’s natural liver detoxification to promote overall health and wellness. So next time you go to make hummus, use this easy No Foil roasting method and add these sweet, earthy roots to your dip.
Roasted Beet Hummus
- 1 cup chopped beets
- 1 15 oz can chickpeas, rinsed and drained
- 2 tbsp tahini
- 1 clove garlic
- 1 lemon Juice of one lemon
- 1 tbsp warm water
- pinch sea salt
- 1 tbsp coconut oil
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the ends off the beets, rub coconut oil on them and roast for 45 minutes. Once the beets are cool to touch, rub them with a paper towel and the skins come off easily. Cut them up into small pieces.
- Place everything into a blender and process till smooth. Add a little extra water to thin it out as needed