How can something that grows in the dirt be this vibrant? Someone explain! Beets are a new found love of mine; 50% because of their color, 25% because they keep well, and the final 25% because they are easy to grow. Ok, I like the taste, too, but in small quantities and mixed with other flavors — like in the hummus! Roasting beets is my go-to method for cooking, but when I have an abundance in the summer, I put them into smoothies raw. Yes, raw! I first tried raw beets in a smoothie using Laura Wright’s recipe from her cookbook The First Mess Cookbook (still my fave).
If you’re not a huge beet fan, but kind of want to be, I highly recommend that smoothie, this hummus, and my One Pot Creamy Lentil and Root Vegetable Soup. Both have subtleties of the root vegetable without the bitterness or earthy flavor.
Why would you try to eat more beets if you aren’t really a fan you may ask… Well, have I got some facts for you! Consuming beetroot acutely improves running performance, reduced blood pressure, and improves artery function. Some athletes even use beets prior to competition to improve their performance. You can discover more about the way beets affect your body at nutritionfacts.org, which is my favorite and most trusted website for emerging nutrition science.
Ok so this hummus! I simply roasted up some beets that were nearing their end in the bottom of my crisper drawer and added them to my usual hummus recipe. I really think you could do this with any vegetable that roasts up well: butternut squash, eggplant, bell pepper, etc. It could be nice to roast a head of garlic along with your beets and use that in place of the raw garlic in the recipe.
Vibrant Lemon Beet Hummus Flatbread
Print this recipe here!
SERVES: 2 + extra hummus
– As I’ve said before, my favorite tahini is Soom Brand, but the Trader Joe’s version is good, too.
– In this post, I’ve used orange bell peppers, yellow cherry tomatoes, hothouse cucumbers, and radish sprouts. Play around with whatever veggies you have on hand or are in season.
– Get creative with the extra hummus; use on sandwiches, in bowls, or as a dip.
2 small-medium beets
¼ cup tahini
¼ cup almond butter
2 teaspoons lemon zest(or zest from 1 lemons)
6 tablespoons lemon juice (or juice from about 1 ½ lemons)
1-2 cloves garlic (or substitute one small bulb of roasted garlic)
¼ cup olive oil
1 ½ teaspoons salt
Assortment of fresh vegetables
2 naan breads
Preheat oven to 375F. Chop off the ends of your beets and cut off skin. Place prepared beets on a square of foil, drizzle with a little olive oil, and wrap them up in little shiny bundles. Be sure not to wrap them too tightly so steam can escape. Place your bundles on a baking sheet, and roast your beet bundles for one hour, or until a knife slides through them like buttah.
Remove from the oven and let cool slightly. Chop the beets in halves or quarters and place them in a food processor. Pulse until you have a finely chopped situation, then add your chickpeas, tahini, almond butter, lemon zest, lemon juice, and garlic. Run on high until you have a smooth, vibrant hummus (about 2 minutes).
Toast up your naan bread in a toaster oven or conventional oven until warm and just slightly crispy. Meanwhile, prep your veggies in matchsticks, zoodles, ribbons, halves, etc. Have fun with it.
To assemble, spread hummus evenly on naan bread and arrange your veggies on top. Sprinkle with hemp hearts, sesame seeds, toasted pine nuts, or whatever.