My new favorite Hummus recipe! Easy to make, and sooo nutritious. Using beets in the diet regularly helps to detoxify the liver in addition to the fabulous nutrition they give us. I had several neighbors and friends give me fresh beets this fall, as my friendly and well fed gophers ate every single beet plant that came up! I usually grow a wonderful crop of cylinder beets as well as the yellow beets.
Using the large white great northern beans in this recipe makes it creamier than using the usual chickpeas, and I love the texture. I purchase these organic beans in large amounts and cook up a batch using sea veggies to help reduce the gas factor (as outlined in my book Eat Away Illness) and freeze them for quick meals.
Be sure to include a few whole grain crackers or other grain product when serving this hummus, to increase the quality of the protein.
1 1/2 – 2 cups diced cooked beets
1 1/2 cups cooked great northern beans or other white bean
1/2 cup bean liquid from cooking beans, or pure water
2 tbsp. Tahini
2 medium cloves garlic, minced
1/2 tsp. Ground cumin
1/4 tsp. Celtic sea salt
1/8 tsp. Tabasco
Optional: try adding some horseradish to a portion to zip it up, or add more Tabasco.
Optional: sprinkle goat Feta on top before serving.
1. Place all ingredients in a food processor, pulse to begin, then puree until smooth.
2. Store in covered glass containers in fridge.
3. Serve with whole grain gluten-free crackers and raw veggies such as cucumber slices, red pepper strips, carrot strips, celery pieces, sweet potato strips, sugar snap peas.
How about serving this beautiful red hummus with green peppers and sugar snap peas for a Christmas snack??
Watch for an upcoming cooking class on Christmas goodies made with healing the body in mind!