Beet Hummus

8 20 836
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Beet Hummus
Health Rating
I dare you to resist the delicious charms of my Paleo, vegan, Whole30-friendly, bean-free beet hummus. Even your kids will be tempted to eat their veggies!

Ingredients


1 cup Cashew nuts, raw (soaked and drained; see Notes below)
3 cup Beets, raw (about 2 inches in diameter; cooked; peeled; and roughly chopped; see Notes below)
1/3 cup Lemon juice (fresh)
1/4 cup Extra virgin olive oil (and additional for drizzling)
2 tbsp Tahini
1 1/2 tsp Kosher salt
1 clove(s) Garlic (medium; minced)
1 dash Black pepper (freshly cracked)

Instructions


  1. If you haven’t already, soak your cashews according to one of the two methods: soak the cup of raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water. Then, rinse and drain them.
  2. Next, cook your beets! Either roast them in the oven by following these instructions or pressure-steam them for 15 minutes under high pressure in an Instant Pot (see recipe here).
  3. Once your beets have cooled to room temperature, trim, peel, and cut them into 1-inch pieces. Measure out 1½ cups of the chopped beets and set them aside.
  4. Grab your soaked and drained cashews and dump them in a food processor or blender.
  5. Toss in the beets and add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.
  6. Pulse a few times to combine. Scrape down the sides if necessary.
  7. Then, blitz until you get a smooth, hummus-like consistency.
  8. Taste for seasoning and adjust with additional salt, pepper, and lemon juice if needed. Drizzle with additional extra virgin oil, too!
  9. Serve the dip with your favorite raw and steamed veggies! The dip will keep in the fridge for up to 4 days.

Notes:

Soaking the cashews. You can soak the cup of raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water; and

 

Cooking the beets. It takes 30 minutes to pressure-steam the beets in an Instant Pot or about 90 minutes toroast them in the oven.


Nutrition Facts

Per Portion

Calories 836
Calories from fat 575
Calories from saturated fat 90
Total Fat 64 g
Saturated Fat 10.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.6 g
Monounsaturated Fat 38 g
Cholesterol 0
Sodium 1948 mg
Potassium 1217 mg
Total Carbohydrate 47 g
Dietary Fiber 7.6 g
Sugars 18.6 g
Protein 18.0 g

Dietary servings

Per Portion


Fruit 0.3
Meat Alternative 2.6
Vegetables 2.8

Energy sources


Pygal23%437.37129411476417128.602732649624669%342.3935262630703274.283135868062239%356.6198402802095110.422044057112123%69%9%CarbohydratesFatProtein
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