One of my favorite ways to get into a new season is to cook up new recipes. Now that fall is here, I have been all about fall inspired recipes and using foods that are in season. One of my favorite fall vegetables is beets.
My oil-free beet hummus is the perfect consistency - so creamy, flavorful, and full of vitamins and minerals. My favorite part is that it has a naturally bright pink color to add a pop of color to anything you put it on! This is the perfect thing to have on hand for veggies and dip, using it as a spread, or adding to your meals to give it a flavor kick. It’s so easy to make and has only six ingredients so once you’ve gathered all of the ingredients you can just throw it into a food processor and you’ll have a beautiful hummus in minutes!
Why is it nutritious?
Beets are packed with so many nutrients and remain low in calories, exactly how we like it! What’s more, beet juice has been linked to lower blood pressure and improved endurance in high-intensity exercise performance. It’s important to increase your beet intake because beets include unique healthy boosting nutrients that you may not be getting elsewhere.
The recipe
Tools: food processor
Serving: 6
Ingredients:
15 oz. can Garbanzo Beans
3-4 Beets (I love to use pre-cooked steamed baby beets, I’ll use half an 8 oz box juice included)
2 tbsp Lemon Juice
1 tsp Sesame Tahini
1 tsp Balsamic Vinegar
¼ tsp Garlic Powder
Instructions:
Drain and rinse garbanzo beans well
Add all ingredients to a food processor, including beet juice, and process until smooth. Store hummus in the fridgeWays to enjoy HOT pink Beet Hummus
There are so many fun ways to use this colorful hummus, but two of my favorites are on toast and in delicious veggie bowls.
I like to spread this hummus on Ezekiel bread and top with either avocado and hemp seeds or figs with a drizzle of balsamic glaze.
Another great use for this hummus is added to superfood veggie bowls. I put quinoa in my bowl and then pack it with some of my favorite veggies like sweet potatoes, mushrooms, kale, and more. Then I’ll top it off with beet hummus to act as my creamy, flavorful dressing.
Want more fall inspired recipes? Check out my e-cookbook Falln’ for Cara’s Kitchen
Yours Truly,