Colorful food is my muse these days. It’s just so vibrant and ALIVE and so much more inspiring than drive through chicken and fries, yea? Indeed.
Stay with me now.. we can do this together. We can say no to terrible food more often, yes? Yes we can.
This is a simple dish that is fantastic along with fresh veg as a snack. But it’s so good to include into other dishes as well! As a spread on a sandwich? swoon Smeared on the bottom of a plate and topped with steak or chicken or sauteed veg? swooning again
I like to make this at the beginning of the week during a meal prep session and then include it here and there in lunches and dinners or snack on it when I am overcome with the munchies. {which is all the hours all the days}
This hummus gets its gorgeous color from both the golden beets and from a healthy portion of dried turmeric which adds a big dose of antioxidant, antibacterial and anti-inflammatory goodness to this yummy spread!
Feel free to substitute red beets or carrots or get all wild and crazy and use sweet potato! Hummus is so versatile – just go have fun with it!
You guys ready for the details? Ok here we go…
WHAT YOU NEED
Makes about 2 cups
1 14-ounce can chickpeas, drained and rinsed
1 medium raw golden beet, peeled and quartered
2 springs of fresh thyme
1 tablespoon extra virgin olive oil
5 tablespoons fresh lemon juice (2 lemons)
4 medium garlic cloves, peeled and smashed
1/4 teaspoon kosher salt
2 tablespoons tahini
1 teaspoon turmeric
2 tablespoons nutritional yeast (optional)
1/3 – 1/2 cup ice water
WHAT YOU DO
1. Preheat your oven to 400. Place the whole beet onto a large piece of aluminum foil and drizzle with a little olive oil, kosher salt and the fresh thyme sprigs. Wrap the beets and thyme up and place on a baking sheet.
2. Roast the beets for about 50 minutes, until a sharp knife goes into the middle of the beet easily.
3. Remove the beet from the oven and set aside to cool. Discard the thyme leaves. When cooled, hold the roasted beet in a paper towel and rub the skins off and then cut into quarters.
4. If you’re feeling spunky and have a few extra minutes, pop the chick peas out of their skins after they are drained and rinsed. This will make the hummus super smooth. If you’re not feeling spunky (I wasn’t!!) then use them as is after draining.
5. Place the chickpeas into a blender or food processor and puree into a thick paste. Add the beets and puree again. Add the lemon juice, garlic, salt, and tahini.
6. Slowly drizzle in the ice cold water. Keep processing for 3-4 minutes. Add the turmeric and nutritional yeast and pulse again until incorporated.
7. Taste and adjust with more salt or lemon juice if needed.
