Beetroot Hummus

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  • 1-2 beets cooked
  • 1 tbsp fresh rosemary
  • 1 can garbanzo or cannellini beans rinsed and drained
  • 3 tbsp tahini
  • 3 tbsp water
  • 1 lemon juiced
  • 1 tbsp balsamic vinegar
  • 1 garlic clove
  • ½ tsp cumin
  • 1 tbsp olive oil
  • sea salt to taste
  • Add everything except for the olive oil and salt to a food processor or high-speed blender and blend until smooth, at least 1 full minute. While the processor is running, slowly add in the olive oil (this will help make it extra creamy).
  • Taste it and add salt as needed, blending after to incorporate. Enjoy with Beetroot Chips or your favorite snack!
Why have regular hummus when you can have rosemary hummus? We’re switching things up here, using cannellini beans instead of the traditional garbanzo. The lime, balsamic and rosemary add a welcome kick to this satisfying, blood sugar stabilizing snack.
Make ahead tip: Make this a day or two before a party. It lasts great in the fridge in a sealed container for up to 4 days.