For anyone on a plant-based diet (or actually, anyone), hummus is like a nutritional Swiss army knife: Post-workout high-protein snack? Check. Healthy fats? Got it. And a good-for-you go-to when you’re scanning the fridge for something to nibble on at 2 a.m. (Just us?)
But like anything we rely on too much, it’s easy to take this hearty, healthy staple for granted—to think of it only as a workhorse in our lives and not a showstopper, dazzling enough for your fanciest dinner party.
Enter food blogger Adeline Waugh, who runs Vibrant & Pure Wellness, an Instagram favorite of Well+Good readers. With just the addition of beets, Waugh takes the hummus we know and love (packed with protein, fiber, potassium, magnesium, and calcium) and gives it a glam makeover.
“I absolutely love making beet hummus because it is visually stunning (and delicious),” Waugh says. “This recipe is also fantastic because you get such a high protein content from the chickpeas, and fabulous fiber and nutrients from the beets. The mouth-watering notes of tahini and garlic are just icing on the cake (or the hummus, in this case).”
Waugh is all about chickpeas—part of the super nutritious family of foods known as pulses (which also includes beans, lentils, and split peas)—lately, experimenting with chickpea flour to make all sorts of gluten-free goodies: “With chickpeas you can make the classics like hummus and falafel, but you can also use chickpea flour to create gluten-free savory crepes and even pasta. I just created a grain-free chickpea flour pasta recipe that I am very excited about!” Color us excited as well.
Life-Altering Beet Hummus
Makes a small bowl full; double recipe to serve more
A food processor, chopper, or high speed blender (I’ve made it using both my Nutribullet and chopper)
1 peeled beet, either cooked or raw (any kind of beet works—I’ve used golden beets as well)
1/4 cup chickpeas (cooked from dry or drained/rinsed canned)
4 cloves of garlic
1/3 cup tahini
1/3 cup olive oil
Pinch of sea salt
1/4 tsp cumin
Juice of one lemon
To cook your beet, place the beet in a pot and cover with water. Boil on medium/high heat for about 40 minutes (or until you can easily penetrate beet with a fork). Let the beet cool. (Or simply use a raw peeled and chopped beet.)
Meanwhile, peel four cloves of garlic and place them in your chopper (or whatever you’re using). You can use up to 6 cloves of garlic if you like things heavy on the garlic (I definitely do).
Next, add in chickpeas. Then add tahini, sea salt, lemon juice, cumin, and olive oil.
After the beet has cooled, peel and chop the beet and add it to the chopper. Combine until smooth-if you feel the hummus is chunky or isn’t combining well, add in more olive oil slowly.
Enjoy with some fresh vegetables, or some of my grain-free za’atar flatbreads.
For more recipes with chickpeas and other pulses, visit pulsepledge.com
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