Heidi Swanson’s 101 Cookbooks http://www.101cookbooks.com is one of our favorite blogs to follow. She recently posted this healthy and beautiful Golden Beet Hummus recipe and we immediately made a beeline for the kitchen studio to replicate it. Not only is it high in protein and fiber, but the anti-inflammatory properties of the Turmeric, garlic and lemon make it a total superfood powerhouse. The slightly bitter, gingery flavor of the Turmeric plays well with the other kids in this recipe and gives it a beautiful golden color. It’s perfect as a snack, in a sandwich for lunch or as an appetizer when entertaining. Thanks Heidi and Bon Appetit!
Golden Beet Hummus
In a food processor or blender:
1 14-ounce can chickpeas, drained and rinsed
1 medium golden beet (raw), peeled, and quartered (4-inch diameter)
4-6 tablespoons fresh lemon juice (2 lemons)
4 medium garlic cloves
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons tahini (optional)1/3 - 1/2 cup ice water
3/4 teaspoon round turmeric
to serve (all or some of the others): sesame seeds, hemp seeds, edible chive/flower blossoms, chopped chives, thread of toasted sesame oil
Blend or pulse until desired consistency.