Beet and Garlic Hummus

Ottawa Athletic Club Recipe of the Week

April 1st, 2020

Anti-oxidant rich and Immune-boosting!

See below for the full recipe.

Prep Time: 15 Mins          Cook Time: 45 Mins        Total Time: 1 Hour

INGREDIENTS

  • 2 cups BPA free can organic chickpeas
  • 2 medium beets boiled (save a few TBS of the water)
  • 3 tbsp tahini paste
  • 2-3 garlic cloves chopped (depends how garlicky you want it)
  • Juice of 1 lemon and lemon zest
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp paprika
  • Sea salt and black pepper to taste
  • Cilantro to top

INSTRUCTIONS

  1. Place the 2 beets unpeeled in a saucepan with enough water so that the beets are submerged.
  2. Add a tsp of seas salt. Bring to boil and cook until done about 45 minutes. Once done, set aside until cooled.
  3. Meanwhile, chop your garlic, squeeze your lemons and grate your zest.
  4. Once your beets are ready to handle peel off the skin of the beets and cubed them into 1-inch pieces.
  5. In a food processor and in the following order add olive oil, lemon juice and zest, chopped garlic cloves, tahini paste, spices, sea salt and pepper beets and chickpeas.
  6. Turn your food processor on and begin to pulverize your mixture. You may need to add a bit of the beet water so that it doesn’t clump up.
  7. Once the hummus has gotten smooth taste to see if it needs more sea salt.
  8. Place it in a bowl and top it with chopped parsley or cilantro.

 

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