Mediterranean Beet Hummus

beet hummus
beet hummus
Photo by: Ketino Photography

If you want to wow your guests at your next get together, beet hummus. This healthy snack is vibrant in both taste and color and is sure to impress. Use it as a dip, place a scoop on top of salads or spread it in sandwiches or wraps.

Health Bennies – 

  • High in protein
  • Vitamin C
  • B vitamins
  • High fiber
  • Helps liver “detoxify” the body
  • High in monounsaturated (healthy) fat
  • High in antioxidants
  • Anti-inflammatory
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Mediterranean Beet Hummus

You will need a food processor for this recipe.
Cuisine Dairy free, Gluten free
Servings 2 Cups

Ingredients

  • 1 each Red beet medium size
  • 1 Tablespoon Grapeseed oil or other high heat oil
  • 3 cloves Garlic peeled
  • 1 can Chickpeas 15.5 oz.
  • 1 Tablespoon Tahini
  • 1 each Lemon juice
  • 1.5 teaspoon Sea Salt
  • 1/4 teaspoon Black pepper ground
  • 1/4 teaspoon Caraway ground
  • 1/4 teaspoon Cumin ground
  • 1/4 teaspoon Coriander ground
  • 1/2 cups Extra-Virgin Olive Oil
  • 2 Tablespoons Water

Garnish

  • 1 teaspoon Sesame seeds
  • 1 Tablespoon Hemp seeds hulled
  • 1 Tablespoon Pumpkin seeds shelled
  • 6 sprigs Dill chopped

Instructions

For the beets

  1. Pre-heat oven to 400 degrees.
  2. Drizzle beet with grapeseed oil, wrap it in foil and roast in oven for 1 1/2 hours until tender.
  3. Unwrap beet and let cool.
  4. Peel and and discard the skin. Cut into a large dice.

For the hummus

  1. Chop the garlic in a food processor.
  2. Add the diced beet, chickpeas, tahini, lemon juice, salt, pepper and spices. Puree until smooth, scraping down sides as needed.
  3. While the food processor is running slowly drizzle in the EVOO followed by 2 Tablespoons of water. Let machine run as long as it needs to in order to create a smooth puree.
  4. Adjust seasonings as necessary.
  5. Place hummus in a medium bowl and top with garnishes and a drizzle of EVOO.

Recipe Notes

Need Tahini? Try the "Ziyad Tahini Sesame Sauce".
Need Hemp seeds? Try the "Nutiva Organic Hempseed"
Need Pumpkin seeds? Try the "Now Foods Organic Pumpkin Seeds"

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Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Quinoa-vegetable wraps

Quinoa-vegetable wrap

Quinoa-vegetable wrap

Wraps are great because you can make a bunch of them, wrap them in plastic wrap and keep them in your fridge for an on the go healthy lunch.

Health bennies:

Quinoa – Packed full of antioxidants, protein, calcium and  fiber, stimulates your metabolism,  is low glycemic and gluten free (it is a seed not a grain). Because quinoa is a complete protein this food is an excellent choice for vegetarians.

Raw cabbage – Has numerous cancer-preventing properties mainly due to the fact that it is very high in antioxidants. Read more about cabbage’s cancer fighting powers here. It is also a proven cure for stomach ulcers, detoxifies the stomach which makes digestion more efficient, it alkalinizes the body and is good for the immune system.

Hummus – Contains healthy fats that promote a healthy brain and heart, high in fiber and protein.

 

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Quinoa-vegetable wraps

Servings 6 wraps

Ingredients

  • 6 Tortillas or any kind of wrapper that you like, I have used here a local spinach & onion gluten free tortilla, blanched collard green leaves also work great as a wrapper
  • 1 cup Quinoa , rinsed
  • 3 Tablespoons Parsley chopped
  • 3 Tablespoons Cilantro chopped
  • 1/2 cup Olives chopped (any kind you like)
  • 1 Tablespoon Red wine vinegar
  • 1 Tablespoon Extra-virgin olive oil
  • TT Salt & pepper
  • 1/3 head Red cabbage sliced thin
  • 1 each Bell pepper sliced thin
  • 1 each Carrot sliced thin
  • 1 cup Hummus preferably home-made but in a pinch store bought. Make sure the store bought stuff doesn't have any high fructose corn syrup or any other creepy ingredients in it.

Instructions

  1. - Bring 1 cup water to a boil, add the quinoa, return to a boil, turn heat down to low and cook covered for 15 minutes. After the 15 minutes are up turn the heat off and let sit covered 10 more minutes. Remove lid and fluff quinoa with a fork. Add the parsley, cilantro, olives, red wine vinegar, extra-virgin olive oil and salt & pepper mixing well to combine.
  2. - Spread each wrapper with a layer of hummus, top with your prepared quinoa, cabbage, bell pepper and carrot. Roll each one up tight and wrap in plastic wrap. Keep in your refrigerator up to a week.

Recipe Notes

Need Quinoa? Try this!

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.