Why beets in hummus? Well first, they are absolutely delicious and their sweetness balances the savory flavor of tahini, chickpeas and olive oil perfectly. Second, the dip looks fun and festive for any gathering! And third, beets are superfood powerhouses with the ability to detox your liver, fight inflammation and lower your blood pressure.
This recipe is quick and simple, as is this post. So here it is!
Beet and Caramelized Onion Hummus
-2 cooked beets, cooled or 1 package of cooked beets. I use Melissa’s Organic Baby Beets to save a step
-1 can organic chickpeas, rinsed. (I prefer low sodium)
-1/2 yellow onion, chopped
-2 tsp coconut oil, divided
-1 tablespoon tahini. I use Once Again Sesame Tahini because it is organic and doesn’t have added salt.
-pinch of sea salt
-1 tsp olive oil
(Substitutions: I have made this recipe by subbing 1 tsp garlic powder and 1 tsp onion powder for the fresh onions and garlic in a pinch and it is still great!)
1. Over medium heat, grill chopped onions and garlic clove in 1 tsp coconut oil until browned and fragrant. Stir occasionally.
2. Transfer onions and garlic to food processor. Add beets, chickpeas, tahini, remaining coconut oil, and sea salt. Puree for 1 minute. Slowly add olive oil if your food processor lid has a liquids window. If not stop after 30 seconds, add olive oil, then continue to puree for 30 seconds.
This hummus is amazing with pita chips and fresh veggies, great on a sandwich and can even be used as a dressing for a spinach salad! Or, you can always enjoy it straight from the bowl, like I usually do!