Roasted Beet (aka FUCHSIA) Hummus




Don’t buy hummus. There’s no point. You can make your own in just a few minutes. It’s cheaper, healthier, and much more rewarding than buying the packaged stuff at the grocery store. Hummus is a great source of plant protein and fiber. It’s the ultimate snack. I always make my own and I like experimenting with different flavors. The most beautiful of them all is the roasted beet. The beets turn the typically beige dip to this gorgeous fuchsia color. It’s the perfect little dish to bring to a party. Here’s what you need to make it:
2 small beets
2 15 oz cans of cooked organic garbanzo beans
1/4 cup olive oil
2 lemons
sea salt and black pepper to taste
Slice and roast your beets at 350 degrees until soft. combine all the ingredients in a blender or food processor until smooth. Chill in the fridge for like 30 minutes. That’s it. You’re welcome.
(Feel free to add more or less of everything depending on your own personal palate. I like things super bright tasting so you may wanna add a bit less lemon or oil. I also don’t include tahini in this recipe although traditional hummus does call for it. Feel free to use it if you want to, but it’s not a necessity.)
Lee Kalpakis is a New York City based lifestyle blogger. Born and raised in the lush farmland of the Hudson Valley, she learned the basics of growing and preparing the food that came from the earth beneath her. It was then that her love affair with whole foods began. As a self taught cook, Lee specializes in recipes that follow a plant based diet. With a passion for raw and vegan cuisine and family roots deep in traditional Greek and Polish comfort cooking, she works to marry the best ideas of new and old world meals with upstate and urban New York style. When she isn’t playing a show with her band or petting dogs, she’s daydreaming about fruits and vegetables and isn’t afraid to admit it.

Leave a comment

Comments will be approved before showing up.