I'm not one who cares for beets, although after my readings, I've learned just how extremely beneficial they are to our health.
Yesterday after my Imperfect Produce order arrived, I found a recipe through their website for beet hummus. I had just purchased a can of garbanzo beans (aka chickpeas) the other day and since I wanted to try out ways to consume beets, decided I'd give it a shot.
As you are aware by now, I don't do anything fancy and I substitute in recipes so much that they become mine (due to not wanting to have to go get ingredients I don't already have), so I'm calling this one my own.
Let's call it RADICALLY RED HUMMUS
First I had to roast a beet. I found online the easiest way and made it just a little bit easier using my NuWave (no, they do not sponsor me, although I would not object if they wanted to).
I took one beet and scrubbed it well. It didn't look that clean, but it was. I put it in my NuWave "as is" and turned it on. Can't get much easier than that. (No, I did not peel it as you will see.)
I cooked it for about 55 minutes, until my knife would stick in it and come out smoothly. I then put it in a bowl and put it in the fridge for about 10 minutes to cool off.
After it cooled enough to handle, I just took my hands and peel the skin right off. SUPER EASY - it came off very easily.
I sliced about ⅓ off (it was a pretty good size and a small beet would be perfect for this recipe) and tried it.
Guess what? IT WAS DELISH and that was without any seasonings or oil of any kind - just the beet. I could definetly eat it that way on a regular basis. Was sweet and yummy.
RADICALLY RED HUMMUS
one small or med beet, cooked like above
one 15 oz can of chickpeas/garbanzo beans (these would make great snacks right out of the can and cold.) - drained
½ a lemon squeezed
1 heaping spoon of almond butter (most recipes for hummus call for tahini, but I don't usually (EVER) keep it on hand so any nut butter will do.)
garlic powder sprinkled in (didn't measure, but pretty generous)
black pepper sprinkled in (didn't measure)
⅛ cup of avocado oil
I put the beet in the food processor and blended until pretty course. Then added everything else and blended until the consistency of...well, hummus.
Topped with a little turmeric and basil. The result is below and again...VERY tasty!
This makes 4-6 servings depending on how hungry you are.
This snack will constitute as one of your servings of legumes on a whole food, plant-based eating lifestyle.
Took very little time to make once the beet was done. Easy clean up, too.