Legumes play an important role in the healing foods diet. They are loaded with protein, iron, and zinc and contain a high amount of nutrients including fiber, folate and potassium. They are naturally low in saturated fat and free of cholesterol. Outside of the US, beans are enjoyed for breakfast, lunch and even dessert! Here in America one of the most popular form of consuming beans is through hummus.
I recommend getting a wide variety of bean into your diet. My favorites include butter beans, lima beans, edamame, miso, lentils, pinto beans and tempeh. It is recommended in a plant based diet to aim for three servings of beans every day, that is about 1/2 cup per serving of whole beans or 1/4 cup of bean dip such as hummus. If you are new to legumes, start with 1-2 tablespoons a day and work your way up to allow your body to become accustom to a new food group. This will help alleviate bloating.
Now onto the beets. Why add beets to hummus? Why fix what is not broken? Because beets offer such a wealth of nutrients and minerals! just a few slices a week can up your immune system, supports your brain and bone health, lower you blood pressure and supports detoxification. try adding a few slices to your smoothies, juices salads, or sautéed with their greens.
I think you are going to love this recipe. Instead of using pita to dip, try sliced cucumber and celery.
Roasted Beat Hummus
in vitamix or food processor blend until smooth:
1 can garbanzo beans.
1 lemon zest plus juice. 1 roasted beet.
1/4 cup olive oil.
2 tbsp tahini.
2 garlic cloves.
pinches of salt and pepper to taste.
1/4 tsp crushed red pepper (optional)
If the hummus is too thick, add almond milk 1 tablespoon at a time to reach desired consistency. Taste before serving and adjust seasoning as desired.