Ingredients
- 15 oz can Great Northern Beans
- 1 large Golden Beet Root
- 1 Tablespoon Tahini
- Juice of 1 Lemon
- 1 teaspoon Turmeric Powder
- 1 teaspoon Sea Salt
- 0.25 teaspoon Freshly Ground Pepper
- 1 Tablespoon Honey/Maple Syrup
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Filtered Water
Directions
Sweet and salty golden beet hummus that is visually pretty and delicious.
I like to switch it up a bit once in a while and add some color to the traditional hummus.
Hummus is traditionally made with chickpeas, also known as garbanzo beans, tahini, lemon juice and garlic!
This hummus dip recipe is based on the traditional with a couple of adjustments.
As many of you know, I love the mix of sweet and savory.
The golden beets are slightly sweet and really enhance the flavor of the hummus.
Beets are packed with nutrition and it’s the pigment that contains antioxidants and anti-inflammatory properties.
This rule applies to all fruits and vegetables. The richer the color, the more nutrient dense.
I also added turmeric to add to that vibrant yellow color and nutritional value.
Don’t forget to add ground black pepper, as the black pepper allows our body to use turmeric. They are basically a match made in heaven.
Instead of chickpeas, I am using white beans in this recipe.
The white beans blend beautifully and give you the most incredible creamy hummus!
Please leave your review for this golden beet hummus recipe in the comment section below.
For specific questions or feedback, you can also send me a direct message via Instagram.
Steps
1 Done | Cook The BeetWash and peel your golden beet then cut into small cubes. Pan fry them with a bit of oil and salt until tender. |
2 Done | Make The HummusAdd all of the ingredients to your food processor and blend until smooth. Taste for seasoning and adjust if necessary. |
3 Done | ServeI love dipping veggies into the hummus and it pairs well with crackers as well! This hummus can be kept in the refrigerator in a sealed container for up to 4 days. |
