Last year my client-friend, Mark, brought this amazing roasted beet hummus to our gym holiday party. I immediately fell in love with it. The hummus has a striking deep red raspberry color and follows through with tons of flavor. I have been told it is the best dish I make, although I can’t take credit for the recipe and I am not sure where Mark came up with it either. Regardless of where it was created, this is the perfect recipe to make on a Sunday and have available for afternoon snacking during the week. It also makes quite a statement at any event you are hosting or entertaining. I think most people are surprised that beets can taste this good. Oh, and like most recipes I post, it is practically foolproof to make.
Paleo Roasted Red Beet Hummus
4 to 5 small roasted, peeled, and quartered beets (golf ball size)
1/2 cup tahini (or I prefer either : roasted unsweetened SunButter or unsweetened almond butter)
3 garlic cloves
1 tsp salt
1/3 cup lemon juice
two tbs olive oil
1. Place the cooled beets together with all the remaining ingredients in a food processor or high-powered blender for a minute or more.
2. When it achieves a silky, smooth consistency scoop it into a bowl to enjoy with your favorite raw vegetables. I use slices of carrots, cucumber, celery stalks, endive leaves, bell peppers, or raw crackers.