In the spirit of DIY’ing, we’re making a simple favorite: hummus. This colorful version is not only bright and beautiful, it’s also full of flavor, healthy goodness, and only real foods (bye bye, chemicals.) Hummus is a well-rounded staple to enjoy often for it’s plant-based protein, carbs, and fat, but this one adds beets and basil for some serious vitamins and minerals (ie: magnesium, iron, potassium, folate, flavonoids, vitamins B & K, and more.) BEET THAT!
Ingredients: (makes one large bowl or ~5 single servings)
- 2 medium-sized red beets (cooked to soften, I boiled mine for 20 minutes)
- 1 handful fresh basil leaves
- 1 cup chickpeas or white beans (I used canned organic, washed)
- 1/3 lemon (skin and all)
- 1 clove garlic
- 1.5 tablespoons pine nuts (or pistachios or cashews)
- 1 tablespoon olive oil
- dash of sea salt and pepper
Just blend all ingredients in Vitamix/high-powered blender or food processor until smooth. Serve with crudite and/or whole-grain crackers or chips for the perfect healthy appetizer. Also add to your salads/meals for a colorful boost of healthy flavor!
One Healthy Breakdown: if hummus and pesto had a baby, it would be this recipe 🙂
