I think roasted beet & garlic hummus is my new favorite thing. Beets are SO good for artery function, but I can’t stand them unless they’re roasted (am I the only one who thinks they taste like dirt?)
I took my original fat free (WSLF) hummus recipe and doubled it (because lets be honest, one batch of hummus isn’t enough for anyone.)
Here is the original recipe:
– 2 cans rinsed chickpeas (try to find low or no sodium)
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 2 garlic cloves
– 1/2 cup starchy liquid from the chickpea cans (this replaces the oil and makes it creamy)
Whenever I want to add some fat to this recipe, I add 2 tablespoons of tahini (make sure the only ingredient is sesame seeds and there is no added oil.)
Here is the recipe doubled (if you’d like to make a double batch) and with tahini:
– 4 cans rinsed chickpeas
– 3-4 tablespoons lemon juice
– 2 teaspoons ground cumin
– 2 teaspoons salt
– 4 garlic cloves
– 1/2 cup starchy liquid from the chickpea cans (just add more until you get your desired consistency)
– 4 tablespoons of tahini
I added 1 small roasted beet, and I also roasted the 4 garlic cloves.
To roast garlic cloves, you want to cut off the tip of each clove, drizzle in veggie stock (make sure it’s oil free), wrap in oil, and set on the top rack in the oven at 400 degrees F for 40 minutes.
To roast the beet, cut slices into the beet (but do not slice all the way), drizzle in veggie stock, wrap in foil, and set on the top rack for 40 minutes.
Once the garlic cloves and beets are done roasting, blend all of the ingredients in a high-speed blender.
Tip: It’s better to add the liquid slowly, and then add more to your desired consistency. You don’t want to accidentally add too much liquid at first and end up with liquid consistency hummus.