Roasted Beet Hummus
Hummus is usually touted as a healthy snack, but it’s really not a great choice. It’s made primarily with chickpeas, which are legumes that contain lectins and other anti-nutrients.
In this Paleo-approved version of hummus, we swapped the chickpeas for roasted beets, which are a much healthier choice. Beets are rich in antioxidants and other nutrients that can help fight inflammation, reduce blood pressure, and even boost cognitive health.
For a touch of nutty flavor, we used homemade pine nut butter. You could use traditional tahini in a pinch if you prefer, but pine nut butter adds a buttery flavor you can’t replicate otherwise.
To round out the flavors in this hummus, we used a bit of olive oil, black pepper, lemon juice, cumin, and garlic to create a bold, flavorful hummus that is worth the extra work—we promise!
Tip: Keep your beet hummus in an airtight container in the fridge for up to 5 days.
1 cups pine nuts
1 tbsp avocado oil
3 tbsp olive oil, divided
1/2 tsp black pepper
1/4 cups fresh lemon juice
1/2 tsp cumin
1 garlic clove, minced
1/4 cups cold water
Preheat oven to 425°F.
Make pine nut butter: Heat a skillet over medium heat and toast pine nuts for 6-7 minutes, stirring frequently to keep from burning. Once golden brown, remove from heat and allow to cool completely. When cooled, add toasted nuts and avocado oil to a food processor. Blend until smooth, adding more oil as needed. Leave in food processor for later.
While the toasted pine nuts are cooling, start roasting the beets. Peel and chop beets, then toss with 1 tablespoon olive oil and roast on a baking sheet for 30 minutes. Set aside to cool.
In the same food processor with the pine nut butter, add roasted beets, 2 tablespoons olive oil, pepper, lemon juice, cumin, and garlic. As it's running, slowly add water to the food processor to bring the mixture to your ideal creamy consistency. Serve garnished with parsley, chopped pine nuts, and a drizzle of olive oil, if desired.