Beauty And The Beet, hummus that is

Beauty And The Beet, hummus that is

Vibrant crimson. Rich burgundy. Hot pink. Isn’t health beautiful?

If hummus is already a staple in your diet, then kick it up a notch by adding some creativity, variety, and nutrient density. With an earthy flavor, fresh lemon-and-garlicky bite, and radical color, all your senses will be wowed!

At the 10 Day Health Challenge, we’re all about using whole foods to help nourish the body and help eliminate the buildup of toxins we get everyday from our diet (pesticides, additives, etc.) and environmental stress. Beets are a great example: the deep red pigment in beets comes from an antioxidant called belatain and has been found to help liver detoxification and blood purification. Belatain helps protect the cells and organs and fight inflammation. Add an extra boost of antioxidants and phytonutrients to your next snack!

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Ingredients:
About 6 servings
2 beets (about 3/4 lb.)
1 can chickpeas beans (or boil your own)
3 T extra virgin olive oil
1 T balsamic vinegar
1 garlic clove
Juice and zest of 1/2 lemon
3 T tahini
1/4 t sea salt

Directions:
1) Wash and cut the stems off the beets. Cut in halves or quarters, depending on how big they are (but no need to peel them).

2) Fill a medium pot with 3-4 cups of water and bring to a boil. Add the beets and boil gently for 10-12 minutes. The beets should be easily pierced with a fork when done. Drain the water and let cool.

3) Add the beets and the remaining ingredients to a high-powered blender or food processor. Blend until smooth and season with more salt if desired.

Hummus will last for up to ten days if stored sealed in the fridge. We love to use as a dip for a raw crudité platter, spread on your favorite veggie burger, in a veggie tortilla or nori wrap, or even plopped on salads! The options are endless…

Another option is to roast the beets instead of boiling them. This will bring out the natural sugars and give the hummus a more robust flavor. Preheat oven to 375. Cut beets into 1 inch square pieces and rub with olive oil, salt, and pepper. Wrap in foil and roast until tender, about 45 minutes. Follow the rest of the directions.

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