Delicious Beet hummus
This is a low-fat, nutrient dense colorful hummus.
Low-fat because it doesn't contain oil. Instead, I add aquafaba or bean liquid, which is the liquid you obtain after cooking legumes or that is inside a legume can.
Beet's color comes from the phytonutrients called betalains which have great antioxidant, anti-inflammatory and detoxification properties. They are an excellent source of folate, a B vitamin that helps protect from birth defects. Beets are also rich in nitrates which help treat hypertension and protect against heart disease. Also, they are delicious and can be used in many other recipes!
- Wash the beets and cut the ends. Cut the beets in quaters and steam them until tender when pierced with a fork, about 15-20 minutes. Remove from heat, allow them to cool and take the skins off with your hands or a knife.
- Add all the ingredients to the food processor and blend until smooth.
Use as a dip for raw vegetables like carrots, celery, peppers, broccoli, cauliflower and cucumber. You can also use it as a spread for sandwiches and veggie burgers.