Beetroot is know for it’s abundant nutritional benefits. Beets are an excellent source of folic acid and a very good source of fiber, manganese and potassium. (For more information on nutritional value of beets visit BBCgoodfood.com )
With it’s earthy flavor, they can be added to many dishes, such as salads, soups, hummus and even desserts. Yes desserts! Beets contain sugar and taste pretty sweet when cooked. I have a tasty dessert recipe coming up soon.
Growing up in Eastern Europe I was accustomed to eating lots of beats, including borsh. I was very surprised to learn that many people in the US dislike beets (my kids included) but hopefully this recipe will change a few taste buds so more people could enjoy the benefits of this nutritious root.
- 2 large beets
- 1 can Chickpeas (15 oz)
- Juice of 1 lemon
- 2 large garlic cloves (minced)
- 1 tsp ground cumin
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
- ¼ tsp salt
- Pepper to taste
- Peel and cut beets into small, about 1 inch, squares. (I use rubber gloves when handling beets not to stain my hands). Add water to double boiler and then beets, steam until fork tender, about 15 minutes.
- While the beets are cooking add chickpeas, lemon juice, minced garlic, cumin, paprika, olive oil and salt into the food processor or blender.
- Once beets have cooled off a little, add them to the food processor and purée all ingredients until the desired texture.
*The texture of this hummus is a little thinner. If you desire thicker consistency you can add bread (without the crust) to the food processor, about 1 slice. To keep it gluten-free just use gluten free bread.