Marcelle enjoys preparing delicious meals for family and friends. She especially loves creating original, plant-based, vegan recipes.
Bright Color, Subtle Flavor
Bring this stunning appetizer to your next potluck, serve it up at your next party, or simply enjoy it at home. Guests will initially be intrigued by this brightly-hued "red" hummus, and after tasting, they will certainly remark on the delicious, subtly sweet flavor.
Red beets add vibrant color to many dishes. While beets make food more visually appealing, they have done the same for women through the years. In the 19th century, women colored their cheeks, lips, and hair with beet juice, spurning the saying "red as a beet" or "beet red." Today, you can still find beet juice or powder in some cosmetics as well as many foods including tomato paste, breakfast cereals, jams, sauces, wine, cakes, and ice cream.
Blood Pressure Benefits
All the ingredients in this tasty hummus offer health benefits but these three ingredients may offer blood pressure-lowering benefits.
- Beets: A published trial found that drinking beet juice lowered blood pressure in just 24 hours. In addition to their blood pressure-lowering benefits, beets offer powerful anti-inflammatory and cancer-fighting antioxidants.
- Garbanzo Beans (aka Chickpeas): Like most beans, the magnesium and potassium in chickpeas work to lower blood pressure. Garbanzo beans are also an excellent source of fiber, zinc, vitamin B6, and folate.
- Garlic: Studies have shown garlic lowers blood pressure as well as LDL cholesterol levels. Often, garlic can be added or increased in recipes to cut back or eliminate added salt.
A diet high in sodium can contribute to or worsen hypertension. This recipe, along with all my other published recipes, keeps the sodium low with no added salt. The sodium content for this dish checks in at just 43 milligrams per serving. Be sure to use no-salt-added canned chickpeas as the regular canned varieties pack a significant amount of sodium.
Roasted Beet Hummus Recipe
To roast the beets, simply peel, dice, and roast in a pre-heated 375°F oven for about 20 to 25 minutes. Line a baking sheet with parchment paper and as an option, drizzle a small amount of extra virgin olive oil onto the diced beets. Cool the beets slightly before finely chopping them in your food processor.
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- 1 or 2 cloves raw garlic
- 2 small-to-medium beets, roasted and diced (see below)
- 1 (15-ounce) can no-salt-added garbanzo beans (aka chickpeas), rinsed and drained, reserving liquid
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoons extra virgin olive oil
- Preheat oven to 400°F.
- Peel and dice beets into 1/4-inch cubes.
- Toss beets with about a teaspoon of extra virgin olive oil.
- Roast in the oven for 30 to 45 minutes, until fork tender.
- Chop garlic cloves in a food processor for about 30 seconds.
- Add roasted beets and continue to process until beets are finely chopped.
- Add chickpeas, tahini, lemon juice, and olive oil and process until smooth. Add reserved chickpea liquid if desired for a thinner consistency, adding just one teaspoon at a time.
- Cover and refrigerate for up to a week. Serve with colorful vegetables.
I have included a step-by-step visual guide below!
Surround this brightly-hued hummus with colorful veggies to make an enticing visual presentation. Here are some ideas:
- Peppers (red, orange, yellow, green)
- Cauliflower (white, purple)
- Pita bread or chips
- Whole grain crackers