Please enter the email you’re using for this account.
Our first hummus incorporates fresh beets which are a powerhouse on their own. Besides for giving their fantastic fuchsia color, they contain nitrates which are powerful antioxidants that fight inflammation, improve heart health and athletic performance because of the increased blood flow. That’s besides the vitamin c and minerals and 101 other benefits that it possesses!
Watch Mimi create a beautiful trio of hummus spreads on Wholehearted with Mimi.
1 medium roasted beet, peeled
1 (15-ounce) can chickpeas (reserve the aquafaba)
1 large lemon, juiced (zest is optional but incredible!)
2 cloves garlic
1/3 cup raw tahini
1/4 cup aquafaba, or water
1 teaspoon cumin
salt, to taste
pepper, to taste
1/4 cup Tuscanini Extra Virgin Olive Oil
Preheat oven to 375 degrees Fahrenheit. Remove stem and scrub beet clean. Roast beet for one hour or until a knife pierces easily. Cool and peel.
Quarter beet and blend in food processor until finely chopped.
Add remaining ingredients except for the olive oil and blend until nice and smooth.
Drizzle olive oil for the last minute of mixing.
Taste and adjust salt, or lemon if needed.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation