Prep Time: 10 minutes
- One 15oz can chickpeas (no salt added) or dried chickpeas found in the bulk section. Be sure to soak dried chickpeas at least 4 hours or overnight before using. This will plump up the chickpeas.
- Reserved chickpea liquid (from can or soak)
- 1 golden beet, washed and grated
- 3 whole cloves garlic
- 2 tbs cold-pressed organic extra virgin olive oil (EVOO)
- Juice of ½ lemon
- 1 tsp lemon zest
- Himalayan salt to taste
- Fresh ground pepper to taste
- 1 tsp cumin
- ½ tsp turmeric
- Crushed red pepper to taste
- Sweetpea shoots for garnish
- Drain and rinse chickpeas, reserving chickpea liquid in a separate container.
- Add chickpeas, grated beets, garlic, EVOO, lemon juice and zest, salt, pepper, cumin, turmeric, and crushed red pepper to food processor on high.
- Slowly add reserved chickpea liquid to desired consistency (I like my hummus thicker, so I only added ¼ of the reserved liquid).
- Stop processor to scrape down the sides and taste. Add more seasonings or lemon juice to taste, if needed.
- Refrigerate for at least an hour.
- Serve with sweetpea shoots as a garnish, and enjoy as a dip for veggies (radishes, carrots, celery, endive, etc.), as a spread for wraps and sandwiches, add to a curry dish, or use as a binder to make vegetable fritters.
This is one of my favorite spring time snack recipes that I consistently return to. It’s full of fiber, protein, vitamins, and nutrients. I like to eat this hummus after a hot yoga session due to the anti-inflammatory properties of the choline found in chickpeas along with turmeric and garlic. The cold-pressed organic extra virgin olive oil is a great vessel to assist vitamin absorption from the lemon juice, beets, and sweet pea shoots. The protein and fiber found in chickpeas helps me feel full and nourished after an intense workout. Another great thing about this hummus is that the potassium found in chickpeas along with Himalayan salt help to replenish any electrolytes lost through water consumption and sweating- this is a very important issue that many forget! I hope you enjoy this recipe and feel free to make it your own by tweaking it to your taste. Namaste!
By Claudia Vincent