BEET HUMMUS

Yield: 
Makes 1½ cups, 4 servings

Beets contain dietary nitrates that can be converted into nitric oxide, which can cause blood vessels to dilate and blood pressure to drop. This is a good thing, as it can reduce the risk of heart attack and stroke. If you love beets, then you’ve gotta try this vibrant pink-colored hummus, which can be served with fresh veggies, pita breads, or crackers. It’s sure to win you over, as its flavor can’t be beat!

Ingredients: 

1 small beet (about baseball size or 6 ounces)

1 can (15 ounces) chickpeas

3 large cloves garlic

3 tablespoons tahini

Juice of ½ lemon (2 tablespoons)

2 tablespoons aquafaba (see below) or water

½ teaspoon ground cumin

½ teaspoon sea salt

Versatile Aquafaba Have you heard about aquafaba? It''s the liquid from drained cooked or canned chickpeas that is often discareded. Aquafaba has taken the culinary world by storm because of its incredible ability to replace eggs in a variety of recipes. Due to its high-protein content, aquafaba can be used as a binder; but even more miraculously, it can be whipped to create a light and fluffy foam that resembles beaten egg whites! To drain chickpeas and reserve the aquafaba, put a fine-mesh strainer over a bowl and pour the chickpeas into the strainer. Transfer the aquafaba from the bowl to an airtight container and store in the refrigerator for up to 1 week.

Assembly: 

1. To roast the beet, preheat the oven to 425 degrees F. Wrap the beet in a piece of foil and place in a pie pan or other baking pan. Bake for 45 to 55 minutes, until the beet is tender and easily pierced with a knife. Remove from the oven. Let cool for 10 minutes.

2. To drain the chickpeas, place a fine mesh strainer over a bowl. Drain the chickpeas in the strainer to catch and save the aquafaba. Transfer the reserved aquafaba to an airtight container. Stored in an airtight container, the aquafaba will keep for up to 1 week in the refrigerator, for use in recipes as desired.

3. When the beet is cool, using a knife, carefully peel the beet and cut it into small pieces. Transfer the beet to a food processor. Add the garlic and process until finely chopped.

4. Add the chickpeas, garlic, tahini, lemon juice, aquafaba, cumin, and salt and process until completely smooth. Scrape down the work bowl with a silicone spatula and process for 15 seconds longer. 

 

Tip: Feel free to roast more than one beet, as roasted beets taste delicious, and they can be cubed or sliced as desired for use in salads, grain dishes, soups, or smoothies.

Save For Later: Stored in an airtight container, the hummus will keep for 5 days in the refrigerator.

 

 

 

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