Beet hummus Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

YIELD : 335 ML (1 1/3 CUP)
*

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ORGANIC INGREDIENTS

  • 250 g (1 1/2 cups) white beans, cooked or 1 can (398 ml (14 oz) white beans, rinsed and drained
  • 115 g (1/4 lb) beets, steamed (weight is taken after beets are cooked and peeled)
  • 45 ml (3 tbsp) fresh chives, chopped
  • 30 g (2 tbsp) tahini **
  • 1 small garlic clove, squeezed or minced
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) lemon juice, freshly squeezed
  • 15 to 30 ml (1 to 2 tbsp) water
  • 2.5 ml (1/2 tsp)  toasted sesame oil
  • 2.5 ml (1/2 tsp) ground cumin
  • 0.5 ml (1/8 tsp) cayenne pepper
  • 2.5 ml to 5 ml (1/2 to 1 tsp) salt

PREPARATION

  1. Put all the ingredients in the food processor, starting with just 2.5 ml (1/2 tsp) of salt.
  2. Puree until smooth and homogeneous. If necessary, add a little water or olive oil, until you obtain the desired texture. Adjust seasoning to taste (salt, spices).
  3. Refrigerate in an airtight container. As the hummus will reach its full flavor after a few hours of cooling, it is always best to refrigerate for a few hours before adjusting the seasoning.
  4. Keeps for one week in the refrigerator.
Beet hummus Gluten-free, dairy-free (casein-free), hypotoxic and vegan recipe.

Hummus always goes very well with crackers and raw vegetables. Rich in protein, it is a snack of choice.

TIP

* Preparation time is calculated once the beets are cooked.

** Tahini is a butter made from sesame seeds. It is very rich in calcium and phosphorus.