Bring on the beets! Roasted beet hummus is the perfect balance between sweet and savory since beets are naturally sweet and hummus is naturally savory. Paired with some homemade pita chips and you’ve got yourself some oil-free goodness!
Baked Pita Chips
I’m a carboholic. I LOVE fruits, veggies, breads, pastas and anything that is high carb! Carbs make me feel alive and energized. It’s no surprise either because they are the most energizing of all the macronutrients.
For these baked pita chips, I used the Simply Balanced brand from Target. I sliced and pulled apart the pitas and sprayed a very small amount of coconut oil on them with some pink himalayan salt.
Read more about carbs (and why you should be eating more of them) in this post: Should I Limit My Carbs at Night?
Bake these for less than 10 minutes in the oven at 350ºF. Some ovens run hotter than others so it’s okay to keep checking those babies to make sure they don’t burn!
There are many ways to roast beets. There’s no right or wrong way. However, the most effective way, that I’ve found, is to use both tin foil and parchment paper.
First wash the beets very well and trim the ends so there isn’t any stem left. Then wrap the beets in parchment paper first THEN with tin foil. Place them right on the oven rack and roast for 40-50 minute so they are easily pierced with a fork.
THE BEST BLENDER FOR THE JOB
Creamy hummus really comes down to the blender you use. If you have a food processor or Ninja blender, UPGRADE NOW! Those machines are great, but you really should consider snagging the latest deal on Amazon or Groupon for a High-Speed Professional Blender.
There are 2 brands that are AMAZING and I have used and loved both: Blendtec and Vitamix. The one you choose is up to you!
I personally have a Blendtec in my kitchen. I love the extra creaminess of the soups and smoothies. Blendtec uses a dull blade so it can literally pulverize the foods you throw at it.
An amazing feature about the Blendtec is that it comes with a special separate jar for making super thick smoothie bowls and homemade nut butters! This could also be a con since it does cost extra.
I have used a vitamix before at work (the family I nanny for has one) and it’s hard to say anything bad about the Vitamix! It has a super sharp blade that can grind up anything! One thing I realized is that you definitely needed to use the scraper/pusher piece to push down your smoothies if you wanted them thicker.
The Vitamix also sits taller on the counter than the Blendtec which can be a make or break deal for some people. Do you research and see which style best fit your needs!
Roasted Beet Hummus
The best part about this recipe is that it’s only 4 ingredients and is allergen friendly. Usually hummus contains a nut/seed spread called tahini which some people are allergic to. The only ingredients are roasted beets, cooked or canned chickpeas, fresh garlic cloves and some pink himalayan salt.
Roast your beets first (this way take a while) and allow them to cool slightly before blending/processing. Also make sure to drain AND RINSE the beans if you are using canned! The watery stuff they are kept in can be really harmful to your stomach and can cause serious…gas…
Add all the ingredients into your blender or food processor (blenders work bessst!) and blend on high until everything is smooth! You might have to stop and scrape down the sides a few times.
ENJOY WITH WARM PITA CHIPS!
Roasted Been Hummus
|Prep:||Cook:||Yield: 3 cups of Roasted Beet Hummus||Total:|
The perfect blend of sweet and savory!
- 2 heaping Cups Fresh Beets (15-20 small beets)
- 1 15 oz can Chickpeas, drained and rinsed
- 4 large cloves Fresh Garlic
- 1 tsp Pink Himalayan Salt
- Roast the beets: wash and trim the beets, wrap in parchment paper then wrap in tin foil. Bake on the oven rack for 40-50 minutes at 400ºF until the beets are easily pierced with a fork.
- Drain and rinse the beans, peel the garlic cloves, measure the salt and add all ingredients to the blender.
- Blend on high until smooth. scraping down the sides as needed.
Refrigerate in an airtight (glass) container for up to 7 days. Can be frozen in smaller batches for later use.
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