Braveheart Beet Hummus
This rich, magenta-toned hummus is a bold yet earthy take on a Mediterranean classic. Roasted beetroot lends its natural sweetness and vibrant color to a silky chickpea-tahini blend, while garlic and lemon offer balance and brightness. Blue corn chips or crisp vegetables make the perfect companion to this nutrient-dense spread—ideal for sharing at gatherings, or adding drama and depth to your everyday snack plate.
It’s a dish that pairs nourishment with artistry—designed to awaken the senses, support circulation and cognition, and stand confidently on any elegant table.
Ingredients
- 1 medium beet roasted and peeled, or pre-cooked
- 2-3 tbsp tahini
- 2 tbsp olive oil, plus extra for garnish
- 2 tbsp fresh lemon juice
- 1 small clove garlic
- 1/2 tsp ground cumin
- Sea salt and black pepper, to taste
- Water, as needed for texture
- Garnish: fresh parsley, extra olive oil, or flaky salt
- Serve with: corn tortilla chips or veggie sticks
Instructions
- Prepare the Beet: If not using pre-cooked, roast the beet at 400°F (200°C) for 35–45 minutes wrapped in foil, then peel once cooled.
- Blend the Hummus: In a food processor, combine beet, chickpeas, tahini, lemon juice, garlic, cumin, olive oil, salt, and pepper. Blend until smooth.
- Adjust the Texture: Add water 1 tbsp at a time to thin to your desired consistency. Taste and adjust seasoning as needed.
- Plate with Presence: Spoon into a black bowl, swirl the surface, drizzle with olive oil, and garnish with parsley or a pinch of flaky sea salt.