Roasted Red Beet Hummus. Vegan. Gluten Free.

Roasted red beet hummus.

I’ll admit, I was never a beet fan.  It wasn’t until I was at a party & my friend Julianne implored me to try one that I realized — I loved it!  I always play around with them. Roasted, pickling & eating raw.  Beets are a wonderful anti-inflammatory food, which in my world is very necessary.  My husband always jokes that they taste like dirt but they don’t and this hummus is a fun way to transform a beet.  Plus, hummus is one of the most versatile and protein-packed food for plant-based eaters.

So you think hummus is just for dipping chips or veggies?  Umm no.  Here are some ideas of how you can eat hummus every single day… you can add a dollop of hummus to your salad in lieu of dressing.  Use it as a spread on your sandwiches instead of mayo or mustard.  Spread on Romaine lettuce leaves and top with veggies for a fun snack. You can also thin hummus out with a tablespoon of water and use it as a creamy sauce.  Of

Beets are a very economical food especially if purchased at a local farmer’s market.  Roast several up in the oven and they keep perfectly in the fridge all week.  Okay so let’s get started on this recipe – I’m so captivated by that color!

Ingredients:

2 medium sized (think baseball size) red beets
1 can of chickpeas, drained and rinsed
1 lemon, juiced
1/4 cup of olive oil
2 tablespoons of tahini
3 garlic cloves, peeled
1/2 teaspoon of sea salt

Method:

Preheat your oven to 325 degrees.  Wash your beets and trim off the ends.  Wrap in tin foil and place on a baking sheet.  Bake in a preheated oven for 1h 25 minutes or until a sharp knife can pierce the center of the beet easily.  Remove, open the foil a bit to let the steam out and let cool completely.  Once cooled, take a filet knife and remove the outer skin from the beet.

Place all of the ingredients into a Vitamix or food processor and blend until creamy smooth.  Chill prior before serving.  Store uneaten hummus in an airtight container for 7-10 days.

I love to top my hummus with some hemp hearts or a drizzle of olive oil but this is of course optional.

Enjoy!

Last week I was so excited to have run my second week of 3 days running.  It sadly didn’t come with issues.  Although  my meniscus didn’t hurt I had a lot of swelling in the evening & weird knee pain.  I’m going to take it back a notch this week and mix up my distances a bit more and see how that feels.

I went to my sports dietician to have my metabolism tested last Friday but the machine was acting up after my “practice test”.  I go back today and I have to be fasted (okay I normally do this) but cannot have caffeine or workout prior the test so I need to figure out my workout for the day.  Stay tuned 🙂

Sunday: 7 outdoor, hilly miles
Monday: Planning on an evening easy run/weights with my husband.

That’s it from here!  Happy Monday.

— Knead to Cook