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IMG_9239This majestic magenta color makes me swoon. There is something about beet hummus that makes me feel mesmerized. Look at the deep pink and purple hues. I’ve been trying out a bunch of hummus variations and this is definitely one of my faves. The beets add a wonderful sweetness to the hummus. I sprinkled some Beauty Dust Moon Juice adaptogens for a little boost in my hummus. Comment below with your favorite hummus recipes!


Serves: 2 cups

Hands-on time: 15 minutes

Total Time: 20 minutes (plus soaking and cooking time)


Gluten free, vegan, vegetarian, dairy free, soy free


Ingredients

1 cup dry chickpeas/garbanzo beans or 2 15oz. cans of chickpeas, drained and rinsed

Juice of 1 lemon (3 tbsp)

¼ cup tahini paste

3 cloves garlic (add more or less depending on your taste)

2 tbsp extra-virgin olive oil

½ tsp coarse sea salt

1 tsp cumin

1-2 tbsp water

2 large beets, cooked

½ tsp Moon Juice Adaptogens (What are adaptogens?)


Directions

  1. Place 1 cup of chickpeas in a bowl and cover with water. Let sit for 8-24 hours until they double in size. (QUICK-SOAKING TRICK: bring chickpeas to a boil in a pot of water. Boil for 1 minute. Remove from heat and let sit in hot water, covered for 1 hour.)
  2. Drain and transfer to large pan and cover again with water. Bring water to a boil on medium-high.
  3. Boil for 1 minute, then reduce heat and simmer, partially covered for about 2 hours. The chickpeas should be tender!
  4. For creamier hummus, peel chickpeas. You can do this by hand. (QUICK PEELING TRICK for dried and soaked chickpeas: use 1 ½ tsp baking soda for each cup of chickpeas. Cook on medium heat for about 3 minutes, stirring occasionally. Pour water over chickpeas and cook as normal. However, I found that the baking soda shortens my cooking time. I have not tried this with canned chickpeas.)
  5. Process lemon juice and tahini for 1 minute in a food processor. Pause halfway through to scrape down sides.
  6. Add cooked beets, garlic, 2 tbsp oil, adaptogens, salt and cumin. Process for another minute until no lumps remain.
  7. Drain chickpeas then add half the amount of chickpeas to the food processor. Blend for 1 minute. Scrape down sides of bowl after 30 seconds. Add the second half of the chickpeas and blend until smooth.
  8. Add water if hummus seems thick. Garnish with pumpkin seeds.
  9. Store in the refrigerator covered for up to ten days.
  10. Enjoy!


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