December 17, 2018
- Roast a whole beet in the oven for 60 minutes at 375. Poke with a fork to determine when it’s done roasting. I wash my beet first to remove any dirt, then I rub it in olive oil and wrap it tightly in a piece of aluminum foil.
- Once your beet is cooked, let cool and you should be able to peel the skin off with your hands. The olive oil provides lubrication for it to peel off easily. Or you can leave the skin on, your preference!
- Combine all ingredients in a blender or your food processor. I used a Vitamix as I like thick hummus but you should be able to get a smoother hummus in a food processor.
- Blend all ingredients together, add water or additional olive oil as necessary to reach your desired consistency. Season with salt and pepper to your liking and enjoy!
A note on store-bought hummus:
Guess what? Store-bought hummus might seem like a convenient and healthy choice and don’t get me wrong, it is! But what most of us don’t know is that hidden in many store-bought hummus’ are poor quality oils like canola and sunflower oil (womp, womp).
Canola oil is basically impossible to find GMO-free and it also wrecks havoc on the gut lining and exacerbates any intestinal tract issue. In addition to that, viruses and bacteria feed off of it. So it’s in our best interest to avoid the stuff.
As with all food, the only way to ensure the purity of the ingredients and the love and intention placed into the food, is to do it yourself! Making food can become a moving meditation, a time to infuse what you put into your body with love and intention and positive energy.
WHY I LOVE BEETS!
This past summer, I was given a 5 minute speech by a beet aficionado and it blew me away! Beets are jam-packed full of energy, antioxidants, they’re anti-inflammatory, support the liver, you can eat one like an apple before a workout for enhanced performance, they’re high in folate, manganese, vitamin C, fibre, magnesium and so many more minerals and micro-nutrients. Thank you beets!