Roasted Beet Hummus
Beets are earthy and dark purple. Add some fresh lemon juice to brighten their flavor and some spices to add interest to this hummus made from the base ingredient – roasted beets. I find that even people who adamantly dislike beets like this recipe.
(Inspired by Wynne Maggi, a friend in Berthoud, Colorado, who made this as an appetizer for a meeting years ago when we were meeting to establish the non-profit local food business, Berthoud Local.)
Categories(s): Appetizer, Side dish, Vegetable, SNP Snack
Benefits: This combination of ingredients provides a fantastic line-up of methylation and detoxification support to enzymes made by your genes. Specifically, the beets, garlic, cumin, sunflower seeds, tahini (sesame seeds) and olive oil are nutrient powerhouses that help support genes such as CYP1A1, CYP3A4, UGT, SULT, GST, BHMT, eNOS and Nrf2. Enjoy this tasty hummus and all the health benefits, too!1,2
4 medium sized beets scrubbed clean, sliced in ½ inch rounds and roasted*
1/2 cup raw sunflower seeds, soaked for 6-8 hours in filtered water and drained
2 tablespoons tahini sesame seed paste
Juice of 1 lemon
1-2 small garlic cloves, diced fine or pressed
1 1/2 teaspoons ground cumin
Sea salt to taste
Fresh ground pepper to taste
Fresh mint leaves for garnish (optional)
*To roast beets: preheat oven to 3750 F. Cut off leaves and stems, scrub the roots clean, slice them about 1/2 inch thick, brush with 1 tablespoon melted coconut oil, arrange on a cookie sheet and roast for put them for about 35-45 minutes or until fork tender. Cool to room temperature. Remove any tough outer skin.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill for 3-4 hours before serving. Store in the refrigerator for up to 3 days. I always freeze half of this recipe to eat later. Serve with crudités such as sliced cucumber, carrot sticks and/or celery sticks. You can also use a good gluten free cracker such as Simple Mills.