BEET HUMMUS
I was never a big fan of hummus, so I didn’t feel like I was missing out when I found out that regular hummus isn’t Paleo (chickpeas are a legume, like peanuts, so they aren’t included in the diet). This Paleo hummus is made out of beets, which I love, and the color is just gorgeous. Beet and lemon is a fantastic flavor combination, as you’ll see not only for this recipe but also the fun Beet Lemonade recipe (here). SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: None
3 or 4 Roasted Beets (here)
1 small garlic clove
½ cup freshly squeezed lemon juice
Generous drizzle extra-virgin olive oil
Salt
Freshly ground black pepper
Raw vegetables of your choice, for serving
- In a food processor or blender, pulse the Roasted Beets, garlic, lemon juice, and olive oil until smooth. Season with salt and pepper.
- Serve with raw vegetables like carrots, celery, and sliced cucumber.
VARIATION 1 SESAME-BEET HUMMUS: Add 1 to 2 tablespoons tahini paste to the mix, and garnish with a sprinkle of sesame seeds.
VARIATION 2 BEET HUMMUS WRAP: Spread 2 or 3 tablespoons beet hummus on a romaine leaf or butter lettuce cup. Add a shredded carrot and a few cucumber slices. Wrap it up and enjoy as a light lunch or snack.
