Why oh why did I wait so long to make this? Roasted beets make perfect hummus. I’m obsessed with this and will probably try to put it on everything until I eat the entire stash that I made. This is garlicky goodness mixed with traditional hummus ingredients: tahini, chick peas, olive oil, and then roasted beets. It looks so beautiful with the bright fuchsia color, and it tastes so good with rice and veggies. I made a huge bowl of brown rice, roasted parsnips, and a few other ingredients, topped it with the beet hummus and sliced avocado and was in heaven. I managed to get both kids to eat it, and since they both have colds all of the garlic will definitely help. Apollo is currently getting at least six teeth right now, two of them being molars, and has been miserable and not sleeping well. I hope this will pass quickly because it has NOT been fun to see him in so much pain and I think I slept for an hour max last night. I’ll post the veggie bowl recipe that I ate with the hummus soon.
I saw a few recipes for beet hummus without using tahini, but I highly recommend trying to get your hands on some if you make this. It really gives the authentic hummus flavor that most people like and makes it really creamy. Traditional hummus is actually really smooth and not chunky, but I couldn’t wait to eat this and didn’t want to keep blending away. If you prefer your hummus to be a creamier texture, I would suggest using warm chick peas. The skin will break down easier in the food processor if you boil the chick peas before you blend them.
Look at that color! Add a few pinches of hemp seeds and you’re ready to enjoy!
Yum! I’m going to go find a million things to eat with hummus now!