Mar 302015
 

In honor of Easter, I figured it was appropriate to make some “rabbit food”. Some really really tasty rabbit food that you should eat ASAP. This is my favorite hummus I’ve tried in a while, and the color is absurdly awesome. I’m hoping that if I make enough springy food, then the weather might catch on and stop being so miserable and cold. Wishful thinking…
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Homemade hummus- SO much better than the store bought stuff it’s not even comparable. The best part is it’s also SO easy to make. You throw things in a food processor and press a button, doesn’t get much easier than that. This recipe does have an extra step to roast the beets, but the subtle sweetness and gorgeous color it gives is so worth it.
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Nutritional highlights: Beets get that awesome red color from a phyto-chemical called betalain, which have mega anti-oxidant, anti-inflammatory, and detoxification properties. Simply put, it does good things for your body and you should eat it. In addition to the beets, we also have lots of fiber and protein from the chickpeas, heart healthy garlic, healthy unsaturated fats from the olive oil and tahini. One thing to note about homemade hummus: it doesn’t last as long as the store bought stuff (because it doesn’t have any of those nasty preservatives, duh). So eat in less than a week…don’t think that will be problem. Extra bonus: This recipe is gluten free and vegan/vegetarian!
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Roasted Beet Hummus
Makes about 1 1/2 cups
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What’s in it:
1 large or 2 small red beets
1 can chickpeas (15 oz, try for the less sodium kind)
1 lemon, zested and juiced (about 1 tsp zest and about 2-3 Tbspn juice)
2 small cloves of garlic (or one if they’re mega)
1 Tbsp tahini
2 Tbsp good olive oil
Salt and pepper, to taste

How to make it:
1. Roast your beets (this can be done in advance or you can use a few left over beets). Preheat your oven to 400. Cut the beets in quarters drizzle with olive oil and sprinkle with salt. Roast for about 40 minutes until beets are tender (check by piercing the center with a fork). Set aside to cool.
2. Rinse and drain your chickpeas in a colander (this helps get rid of some of the extra sodium).
3. In a food processor, add the cooled beets, garlic, half of the lemon zest, all of the lemon juice. Pulse to combine.
4. Add the chickpeas and tahini. Turn on the food processor and drizzle in the olive oil. Pulse until smooth.
5. If the hummus still seems too thick, add an additional Tbsn oil or water (for lower cal/fat) to thin it out.
6. Season with salt and pepper to taste and pulse again to combine.
7. Garnish with a few chickpeas, remaining lemon zest, and a sprinkle of sea salt. Serve with any assortment of veggies, pita, or crackers, and enjoy!
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