From Sound Dietitians, a partner of the Verdant Health Commission. View the complete blog post and recipes from Sound Dietitians at www.sounddietitians.com/blog/bettering-my-relationship-with-beets-your-ultimate-guide-to-hummus.
This hummus recipe can’t be beet! This recipe is a treat if you’re looking for a creative way to use your fall farmers market find! In the past couple of weeks while walking around the Edmonds farmers market, I’ve noticed that the season is changing and more winter squashes and root vegetables are making an appearance. One of these being my least favorite…beets.
Growing up with a mother that was absolutely smitten for this veggie and knowing the wonderful nutritional benefits truly made me want to love them too. I tried them pickled, roasted, blended, powdered…you name it. Every time, their “earthy” flavor just did not sit well with my pallet. I held out hope that my taste buds would change with age and one day I would be able to share my mom’s passion. When just about all hope was lost, pink hummus became a trend. I love hummus and I thought that beets might make a decent addition to this savory snack. Whether you’re like me and want to love beets or you are like my mom and are bursting with excitement when they hit the market, you will enjoy this recipe!
Hummus is a traditional Middle Eastern/Mediterranean spread. A basic hummus recipe includes just 5 ingredients: chickpeas, tahini, lemon, garlic, and olive oil. There are countless hummus variations – you just have to get creative with spices, herbs, and veggies!
- Roasted Garlic Hummus: Base ingredients + Roasted Garlic
- Roasted Red Pepper Hummus: Base ingredients + jarred roasted bell peppers + pinch of cayenne pepper
- Pumpkin Hummus: Base ingredients + pumpkin puree + cumin + coriander
- Smokey Sweet Potato Hummus: Base ingredients + sweet potato puree + chipotle pepper + cumin + coriander + chili powder
Hummus is a great way to add protein, fiber, iron, folate, phosphorus and b-vitamins to your snacks and meals. Eat it on its own with sliced veggies and pita chips, use it as a spread in sandwiches and wraps, or top your grain bowls with a healthy dollop to add some extra flavor.
Store in the refrigerator for up to one week or in the freezer for up to three months.
This blog post is written by Gillian Schultz, RD, with Sound Dietitians. To read a beet hummus recipe, view the complete post at: www.sounddietitians.com/blog/bettering-my-relationship-with-beets-your-ultimate-guide-to-hummus.