I’ve finally taken care of my beet hummus craving!! It was just in time before we started our 100 DAY RAW VEGAN CHALLENGE. We had some really nice weather for awhile and that just got me in the summer hummus mood!
And that beautiful magenta color of beet hummus….mmmm it’s so pretty…and delicious…
Rosemary Beet Hummus is great for a party! It will impress anybody and they will be asking you…” what is that?” It’s the definitely the vibrant color….it’s very eye catching! When I first tried to feed it to Alex he gave me this weird look and didn’t trust what it was until I told him. It was super pink so…..you know not many things that I serve him are fuschia! haha
“how did you make it that color?”
“do you have the recipe?”
“what’s in this dip?”
In any of these situations, you can just send your friends on over to Plantiful Journey! 🙂
Hummus is very versatile and always good to have on hand. If you’re looking for a quick snack or easy lunch…hummus is there for you! I’m a big fan over here…obviously! I made this hummus when my best friend came over for a little engagement party/best friend party/picnic. She loved it too and we had the works to go with it!
Here are a few suggestions for the fixins’:
Jicama (Gus loves how crunchy jicama is!)
Spread it on a sandwich, pita, or vegan burger! Dip some crackers in it!
Being that I love beets and hummus so much I wanted to make my beet hummus very earthy and natural tasting. This wasn’t too hard to do given that beets already have a very earthy flavor. Lemon gave it a little zing and the rosemary enhanced the original bitter flavor of the beets.
I know that being oil-free is becoming a popular diet choice, but that is not a train I have gotten on yet. I personally enjoy eating things with oil (my favorites are avocado, sesame, olive, and coconut) and I also see many benefits in my skin and hair when I’m eating these fats. Fat is also really important for brain function, which I feel is extremely important.
So in the spirit of the fact that I have not yet been convinced to get on the oil-free train- this hummus has oil in it. It helps loosen the consistency without watering it down, so I really prefer it rather than using only water or tahini. Although in this recipe I used all three….water, tahini, and oil.
You can choose any method of mixing this up that you would like- blender, food processor, or NutriBullet. I made mine in our NutriBullet- it’s a tight squeeze, but it’ll work! It also makes quite a bit, so you will be pleasantly surprised!
I would love to hear about your parties or picnics that you take the ‘Rosemary Beet Hummus’ to! Enjoy!
Tag us with #plantifuljourney
Rosemary Beet HummusPrint
- 1 medium to large beet
- 1 can of chickpeas
- 3 T. fresh rosemary
- 6 T. lemon juice
- 2 T. tahini
- 3 T. olive oil
- 4 T. water
- 1 t. salt
- a dash of black pepper
- Preheat your oven to 400F degrees
- Wash the beet and poke some holes in it with a fork. Wrap it up in tin foil and place in a baking pan. Beets tend to have a lot of leaking juice. Just the tiniest hole in the skin will seep out beet juice. I prefer to avoid the mess in an oven or pan. That’s why I say put it in a pan and I also suggest some tin foil in the pan, but you don’t have to.
- Roast the beet until a knife goes through it easily. About 45 minutes. Keep in mind that beets don’t get as soft as a potato or sweet potato.
- While the beet is cooking, you can get your rosemary ready. Pick off the leaves and measure them into a little bowl. Set aside.
- In a small bowl, mix the lemon juice, tahini, olive oil, water, salt, and pepper.
- After your beet is done, carefully unwrap the tinfoil right away. Be careful because it is hot, but you are going to want the beet to cool down.
- Once the beet is cool enough for you to touch cut the ends off and then cut the beet into quarters. Let the beet cool for about 15 minutes. The smaller you cut it the faster it will cool.
- Put the chickpeas and beet in the blender. Then add everything else on top! Don’t forget the rosemary!
- Blend it up.
- Admire its beauty.
- Share with friends.