It’s been less than a week into my 5-Month Paleo Challenge and I have to say it’s been going alright. Having the right snacks is the toughest part for me which is why I’m excited to share this simple, paleo-friendly Beet Hummus recipe! For those of you who aren’t paleo, I also have a an amazing addition to this recipe that you will love – goat cheese. I’m a fan of good ole’ chickpea hummus but sometimes you gotta mix it up!
Beets are a controversial vegetable. I can’t promise that non-beet lovers will change their minds with this recipe, but I will say that the nuttiness of the tahini balances the beet flavor pretty well. I made this beet hummus a little chunkier than typical – because I really love beets aaand because Zach was sleeping after a 12-hr overnight shift and I felt guilty going too hard on the food processor 😇 When you make it, by all means, blend it smooth like you would regular hummus!
Beets also can be a little annoying to prep. They are tough little guys to cut pre-baked, take awhile to cool, and your hands always end up looking like you just murdered someone. My trick when I’m feeling a little lazy? Trader Joe’s Steamed & Peeled Baby Beets – They are ready to eat straight from the package and a box is only a little more than $2.
BEET AND GOAT CHEESE
Want to jazz this up? Add goat cheese! I’m not just saying some crumbles on the top as a garnish. I’m mean blending it right into the mix. It’ll add a lovely tang and also brighten up the color. I did not include that in this particular batch that I made since I can’t have dairy on paleo but I mix it in when I’m hosting guests. It adds just a little something extra!
Easy Beet Hummus
- 4 medium beets or 1 box of Trader Joe’s Steamed & Peeled Baby Beets
- 1 Tbsp olive oil
- 2 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar (optional, can substitute with another Tbsp of lemon juice!)
- 2 cloves of garlic
- Sea salt and fresh ground pepper to taste
- Optional: 2 Tbsp goat cheese
IF COOKING BEETS
- If needed, destem the beets. Bring a large pot of water to boil then add in beets. Boil for 20-30 minutes depending on the size of the beets. You should be able to pierce them easily with a fork when done.
- While they are boiling, prepare a large bowl with water and ice. Once beets are ready, remove beets from pot and add them to the ice bath.
- Remove skin using your hands and cut into pieces. Sprinkle with sea salt.
- Put the beets into a food processor with the remaining ingredients. Blend until smooth.
- Add more lemon juice, salt, and pepper to your taste.
- Serve with veggies, crackers, or pita!