Velvety smooth, bright and vibrant beet hummus makes an easy and delicious way to add beets into anybody’s diet. Beets are a wonderful source of vitamins and minerals. They are high in antioxidants, regulate blood pressure, and have anti-inflammatory properties. Eating beets supports healthy functioning of the liver and gall bladder.
- Wash dry chickpeas and soak them in plenty of cold water overnight, at least 8 hours. They will expand to more than double their size, so make sure to cover by several inches of water.
- Drain, rinse, and put the chickpeas in a pot and cover with water, about double the amount of chickpeas. Bring to a boil, remove as much foam as you can from the top of the liquid, and cook for 1.5-2 hours, until the chickpeas are soft and you can mash them easily in your fingers. Drain and cool.
- Meanwhile, wash the beets, peel, and cut them in 1/2″ cubes. Place the beets in a pot and add water just to cover them. Bring to a boil. Cover with a lid and cook on medium-low for 30-40 minutes, until the beets are soft. Drain and cool the beets. Reserve the liquid for future use.
- Place all the ingredients into a food processor and puree. Add the liquid left from boiling the beets, a little at a time to thin the mixture a bit and help the blending process.
- Put the hummus in a bowl and drizzle with olive oil. Serve with pita bread, chips, or crackers. Use it as a spread on sandwiches and wraps. Store your hummus in a container with the lid in the refrigerator for up to three days.
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