This colorful beet hummus is awesome! The natural sweetness of beets is amplified during the roasting process, making this the perfect twist to traditional hummus. Balanced with fresh lemon and spicy garlic, this dish is comforting without weighing us down. You can serve this hummus over quinoa and salad for a protein boost at lunchtime, or serve with sliced veggies of choice. The best part is that it’s totally approved on the 21-Day Clean Program!
BEETS TO BEAT THE COMMON COLD
The high concentration of micronutrients and antioxidants in beets can assist us in warding off colds. Beets contain folate, which helps build our immune system and prevents anemia. Consuming too little folate can lead to a weakening of our red blood cells, and therefore a decrease in the oxygen being transported throughout our body. Sufficient oxygen is crucial for every bodily function, and a deficiency will cause weakness and leave us prone to illness. Manganese is a trace mineral found in beets that can help our body form superoxide dismutase, an antioxidant crucial for immune function.
RAW GARLIC TO SCARE AWAY VIRUSES
We’ve been generous with garlic in this beet hummus recipe, not just for flavor but for the health benefits of consuming garlic raw. Garlic is antibacterial and antiviral. It has even been shown to help fight bacteria that is resistant to modern antibiotics. Studies have shown that the common cold, lasting an average of 5 days, is cut down by a full 24 hours with the daily consumption of one medium clove during the duration of the illness.
OLIVE OIL FOR LONGER LIFE
It’s with good reason that olive oil is a staple in the Mediterranean diet, which has long been touted for increasing lifespan, slowing aging, and helping with weight loss. A phytonutrient in olive oil, Oleocanthal, reduces inflammation throughout the body. While inflammation is an occasionally necessary state (like during injury), chronic and unwarranted inflammation can lead to chronic diseases. Eating food rich in phytonutrients that help fight inflammation is crucial to remaining disease-free. Heart disease is another illness that olive oil helps fight against. Hydroxytyrosol, another phytonutrient found in olive oil, specifically helps protect the cells found in our blood vessels. This protects them from damage that could eventually lead to stroke or heart disease.
1 large beet or a few small (about 1 1/2 cups once peeled and chopped)
1 15.5-ounce can garbanzo beans
1/3 cup olive oil
2-4 cloves garlic
Preheat oven to 400. Peel beets and cut into large chunks.
Spread beets on a baking sheet. Drizzle with olive oil, salt, and cayenne, to taste. Bake beets for 25-35 minutes, occasionally stirring and checking for doneness. The beets should be easily pierced with a fork when done.
While your beets cool to room temperature, prepare your other ingredients. Strain and rinse the garbanzo beans. Zest lemon. Peel garlic. Once your beets are cooled to room temperature, place all ingredients in a food processor.
Blend until the beet hummus mixture is smooth and fully combined.
You can serve the hummus immediately, or store it in the fridge for up to a week. We suggest drizzling good olive oil over the top when serving.
Recipe and photography by Kaitlyn Noble
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