No-Bean Beet Hummus
This gorgeous spread is so vibrant with its pink hue, and is one of my favourite ways to make hummus. It’s a great alternative to traditional hummus if you’re looking to switch things up, or are looking for a bean-free option. I’m using sunflower seeds here instead of chickpeas, which makes it beautifully creamy and easier to digest too. Don’t skip the toppings here - a good drizzle of olive oil, fresh herbs and crunchy nuts or seeds are all wonderful.
No-Bean Beet Hummus
INGREDIENTS
- 3 cooked beets (420g.) (I steamed mine but you could boil or roast them)
- 1/2 cup sunflower seeds, soaked in hot water for 10 minutes, then rinsed
- 1/4 cup runny tahini
- 3 tbsp lemon juice
- 2-3 tsp balsamic vinegar
- 1 garlic clove
- 3/4 tsp salt
- Spices of your choice (I used 1/4 tsp cumin + 1/4 tsp ground coriander)
Toppings:
A good drizzle of olive oil, fresh herbs (I used parsley and chives here), and nuts or seeds (I used chopped walnuts and hemp seeds).
Instructions
Blend all the ingredients in your blender or food processor (I like to use my Vitamix to make it extra creamy). Add a few tablespoons of cold water as needed and blend until you reach a smooth consistency.
Taste and adjust by adding more salt, lemon juice or spices until it’s perfectly balanced. Serve in a shallow bowl, and top with a generous drizzle of olive oil, fresh herbs (I used parsley and chives) and chopped nuts or seeds (I used walnuts and hemp seeds). Serve with crackers or veggies, and share with people you love.