This recipe comes from my lovely friend Lyra, who is a fellow Maximized Living wife. Lyra always has awesome recipes, check out her Shamrock Shake HERE. She must know I’m a hummus junky as she sent along this recipe. Give it a try! I eat it spread over sprouted bread or with zucchini sticks! I’m thinking this will be a great recipe to share at Valentine’s Day or Mother’s Day parties/appreciation days — pink dip! :)
Makes about 2 cups
4 beets, rinsed, cooked, peeled, and cubed
3 Tbsp raw tahini
5 Tbsp fresh lemon juice
1 garlic clove, chopped
1 Tbsp ground cumin
Sea salt to taste
Fresh black pepper to taste
1.) How To Steam Beets: Wash and scrub each beet and trim stalks and roots to 1 inch, leaving skins intact. Place steamer above salted water (add about a tsp sea salt to the water). Bring to a boil in a saucepan or pot. Arrange cleaned whole beets in the steamer, cover, and cook for about 45 minutes or until tender.
Remove from heat, plunge beets quickly into ice water. The skins can then be removed easily with a damp cloth and your fingers.
2.) Once your beets are ready, give them a rough chop and add them to your food processor. Add all other ingredients to food processor and pulse until smooth. Taste and adjust texture and seasoning as needed. Eat right away or store in fridge for up to 4 days.