This roasted beet hummus recipe takes one of the best food creations on earth, and elevates it to another level. It’s thick, rich, creamy, filling and absolutely delicious. There is even a lingering layer of sweetness with each bite. I had the hummus with carrots and cucumbers (pictured above) for lunch and I’m still full two hours later.
One of the best things about this mediterranean delight is that it’s high in fiber and protein. Chickpeas in particular contain 12 grams of protein and 15 grams of fiber per cup. All that protein and fiber found in legumes has actually been linked with keeping you fuller for longer and preventing binging or energy crashes related to sudden spikes in blood sugar levels. Chickpeas are also a great source of copper, iron, phosphorous and zinc.
Beets are just as healthy as chickpeas. They are a great source of a phytonutrient called betalains, which provide antioxidant and anti-inflammatory support to the body. For this recipe, we removed the skin off the beets, then cooked them in the microwave for a few minutes. We then chopped and roasted the beets at 400F for 20 minutes. You can also steam the beets for 15 minutes to maximize their nutrition and flavor. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam. Okay- here goes the recipe!
- 1 can of chickpeas
- 1/2 cup of roasted beets
- 2 tablespoons of tahini sauce
- 1 1/2 tablespoons of olive oil
- Juice of 1/2 squeezed lemon
- 1 clove of garlic
Pulse hummus, beets, tahini, olive oil, garlic and lemon in food processor
Serve with sliced carrots and cucumbers
Makes about 4 servings
PS. 2016 is the International Year of the Pulses (dry beans, chickpeas, lentils, and peas), and we’ve teamed up with North American Pulses to bring you some mouthwatering Food Heaven pulse recipes. If you haven’t already, click here to take the Pulse Pledge. If you missed our spicy lentil burger recipe, check it out here.
This post was created in collaboration with USAPulses & PulseCanada.