Are y’all ready to switch up your hummus game with something a little sweet, a little earthy, a little tangy, and a lot yummy? Packed with insane amounts of detoxifying vitamins and minerals, this baby boosts immunity and protects against heart disease. It’s also got a really luxuriously smooth texture, which is not so easy to come by in an oil-free recipe. And that color tho…major bonus. It’s worth trying just for that!
You can enjoy it like any veggie dip, or with crackers or crusty whole grain bread…or just a spoon…. It was also phenom in a homemade pita with avocado, apple slices, lemony mixed greens, roasted chickpeas, and a few walnuts. Ugh, now my mouth is watering. Let’s get to it.
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- 3 beets about 3 inches in diameter
- 1 can chickpeas, drained
- 1 cup raw cashew pieces (soaked in water for a few hours if your food processor isn't amazing, drain before using)
- 2 tablespoons tehina
- 7 tablespoons lemon juice (from about 2½ lemons)
- 2-2½ teaspoons salt
- 1 tablespoon water
- Optional garnishes: black and white sesame seeds, chickpeas, parsley, lemon wedge
- Preheat oven to 400 degrees.
- Peel and dice beets into ¾-inch cubes (does not need to be exact).
- Arrange on parchment-paper-lined baking sheet and bake for about 30-40 minutes until pretty easy to stab with a fork but ideally not blackening at the edges (a little is okay).
- Put all ingredients EXCEPT for garnishes into the food processor and blend for about 5 minutes until very creamy and not at all grainy.
- Top with optional garnishes and enjoy!