Guess what happens when you add a beet to your homemade hummus?
You get this delicious Beet Hummus.
Homemade hummus is a staple in my house and I love mixing up the flavors and colors! This gorgeous blend of beets and garbanzos is super simple and elegant – and it makes for the perfect Valentine’s Day breakfast toast. Or birthday toast. Or Anniversary toast. Pretty much any occasion where love is involved, this beet hummus toast will do!
Let’s talk about beets for a moment, shall we? They’re such versatile veggies! You can eat them raw or cooked (shredded beets are the best, as is a freshly juiced beet); you can roast them, bake them, boil them, grill them — even microwave them, if you prefer. You can eat them warm or cold – they are just as amazing in smoothies and salads as they are on a tray of roasted veggies.
Beets are also super nutrient-rich. They are true superfoods, loaded with antioxidants, potassium, folate, fiber and Vitamin C. They’re also high in nitrates, which help to lower your blood pressure, making them great for heart health. Nitrates enhance athletic performance by improving oxygen use and time to exhaustion, so they’re great for athletes, too!
But hey, don’t limit yourself to just toast. This hummus would be amazing with cut up veggies, pita bread or chips, or tossed with pasta!
Bottom line: this beet hummus is not just a pretty face. It’s a powerful health-promoting bowl of deliciousness. It’s also super creamy and full of flavor. And it’s pink. So there’s that.
Here’s how to make it, in less than 5 minutes:
- 1 can Garbonzo beans drained and rinsed
- 1 cooked beet
- 2 tbsp fresh lemon juice
- 1 clove garlic
- 1/4 cup tahini
- 1/3 cup olive oil
- 1 tsp sea salt
- Pomegranate arils as garnish
- Sesame Seeds or Za'atar as garnish
- Microgreens as garnish
Combine all ingredients the container of a blender or food processor. Pulse blender or
food processor until mixture is completely smooth, stopping once or twice to scrape down sides. Spread hummus on toast and top with pomegranate arils, za’atar or sesame seeds, and microgreens.