No, you’re wrong – this isn’t raspberry ice cream with a cookie. It’s red beet hummus. Beets have an intense crimson color that indicates the sheer quantity of antioxidants they contain. One of those antioxidants is called betalains which is higher in beets than most other veggies and fights off cancer and other diseases. I encourage you on behalf of beet lovers everywhere to introduce this beet hummus to your family and friends and get the conversation rolling about just how delicious healthy can be with this colorful, tasty dip. This makes an awesome sandwich spread as well.
If you have someone who refuses to eat beets, then go ahead and fool them by asking them if they want raspberry ice cream!
1 large beet (or 4 or 5 small ones) with leaves removed
1 cup garbanzo beans (chickpeas) with no liquid
1/3 cup extra virgin olive oil
1/4 cup slivered almonds
5 garlic cloves, peeled and minced
1 1/2 teaspoons balsamic or red wine vinegar
1 T fresh lemon
1/4 t. ground cumin
salt and pepper to your taste
1/4 cup slivered almonds or minced parsley to sprinkle on top
Prepare beets by simmering in a medium saucepan of water until tender when pierced with a paring knife, about 20 minutes.
Drain and cool until you can comfortably handle them then peel off skin.
Place beets into food processor along with garbanzo beans, 1/4 cup slivered almonds, oil and garlic and blend until smooth.
Add vinegar and blend, then season to taste with salt and pepper.
Sprinkle remaining 1/4 cup slivered almonds on top or some minced parsley.
Serve with “Mary’s Gone Crackers” gluten free crackers or slivered fresh veggies for dipping.
-To your good health, Lee Newlin