Beetroot Hummus

We went to visit Ben on the weekend and dine in the exceptional, student-run restaurant, Bench Mark, located on the Niagara College campus. We shared their beet hummus, which was delicious and gave me an idea for this week’s recipe. It’s the perfect time of year to enjoy beets, and you really can’t beat (sorry) their nutrient density.

Many of you are embracing a Paleo diet/lifestyle, so you may be avoiding legumes such as chickpeas, which typically make the base of any hummus.

The addition of hulled hemp hearts gives the hummus an added protein, fiber, omega-3 fat and magnesium boost.

Roasting the beets with a bud of garlic really enhances their flavour. I recommend cutting the beets prior to roasting to cut back on roasting time.

Paleo-friendly Beetroot Hummus

2 medium beets, scrubbed and cut into chunks (approximately 1 cup)
1 small whole bud of garlic (approximately 2 – 3 teaspoons of roasted garlic)
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon hulled hemp hearts
1/2 teaspoon Himalayan or sea salt
Olive oil – just a touch to rub on beets

Preheat oven to 425 degrees. Scrub beets well. Rub beets with olive oil. Wrap beets and garlic in foil or parchment paper. Roast for 40 minutes or until tender and pierce easily with fork. Once beets have cooled, peel the skin and place in food processor. Add garlic (it should easily “squeeze” out of skins). Add remaining ingredients and process until smooth. You may wish to adjust taste with tahini and lemon juice as desired.