“You Make My Heart Skip A Beet” Hummus
It’s almost Valentine’s Day, which means it’s time to show your loved ones, yourself, and your liver some extra love! What better way to do so than with a delicious and nutritious Valentine’s Day themed recipe that you’re sure to love: “You Make My Heart Skip A Beet” Hummus.
Bright, creamy, delicious, and packed with dense fibre and nutrients, this liver-friendly and heart-healthy recipe is the perfect dip for your weekly meal plan. With the subtle sweetness of the roasted beets complimenting the creamy chickpeas and tahini, you’ll never underestimate your love for beets again. And how can you say no to that beautiful pink colour?!
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Hi again! Laura here – the CLF’s in-house Holistic Nutritionist and Marketing and Communications Manager. I believe that the foods we consume are ultimately the healthiest if we enjoy eating them, which is why this recipe is one of my favourites to share.
February is bright with shades of pink and red in theme with Valentine’s Day, and I find myself inspired to cook with colour in this often gloomy and dismal winter weather. One of my favourite go-to snacks in the kitchen is raw veggies with hummus, no matter what the flavour. While vibrant in colour, this recipe sticks to a classic hummus flavour that’s blended perfectly to suit many palettes. Don’t be afraid to get creative with this hummus and spread it with whatever you like; in a pita with chicken and your favourite veggies, as a spread with avocado toast and a poached egg, or even mixed with some olive oil or water to thin it out as your favourite salad dressing.
With the use of a food processor (or a blender if you don’t have one!), this recipe requires very little time spent in the kitchen with a whole lot of reward. This recipe is vegan, gluten-free, and dairy-free! Packed with protein, fibre, vitamins and minerals, this hummus is a great way to incorporate more liver-friendly foods into your snack life and will leave you saying, “you make my heart skip a beet”.
Beets are naturally sweet and high in antioxidants, vitamins A and B6, and iron, making them a good addition to a well-balanced diet. Plant-based foods including legumes, seeds, and healthy fats such as chickpeas, tahini, and olive oil are the foundation of the Mediterranean Diet, which has been found to improve the lives of those living with fatty liver disease and reduce liver fat. Fun fact: beets contain betalain, which gives this nutrient dense vegetable its red hue!
- 1 medium roasted beet, peeled and chopped*
- 1 15oz. can of chickpeas (drained and rinsed)
- 2/3 cup of tahini
- 1/3 cup of lemon juice
- 1 tsp of lemon zest
- 2 garlic cloves, chopped
- 1/3 cup of olive oil
- 1 teaspoon of cumin or more to taste
- 1 teaspoon of sea salt
- 1 handful of chopped parsley
- Optional toppings: microgreens, chopped walnuts, basil pesto, za’atar, radishes, pine nuts, more lemon zest, olive oil, and/or parsley
1) Combine the chickpeas, tahini, beet, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor or your blender.
2) While mixing, slowly drizzle the olive oil into the food processor/blender and blend ingredients until smooth and creamy.
3) Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin, or salt as needed. My preference is the more garlic, the better!
4) Serve in a bowl and sprinkle your toppings around the outside of the bowl. Swirls of olive oil always look and taste beautiful together. Note that toppings are not required and just add some customizable flavour dimension to each scoop.
- *Wash and remove any leaves and stem from the top of your beet. To roast, wrap the beet inside aluminum foil, toss in olive oil and salt and leave in the oven for 1 hour at 400°F until soft when poked with a fork. Once cooled, peel the skin of the beet and chop.
- Store your hummus in an airtight container in the fridge for up to 1 week.