Ah this hummus. This hummus is a feel-good hummus. It makes you believe it’s spring even though it is currently absent and cold and rainy (sometimes snowy). Did I mention it’s the end of April? Yup. Global warming at it’s finest, everyone. The Boston Marathon was this past Monday and boy was it miserable. It was cold and pouring…but kudos to everyone who ran!
On top of the absence of spring, I’ve also been sick for the past two weeks with a nasty cold that has NOT gone away. I’m getting pretttyyyyyy tired of being lazy and watching Netflix all the time. And to top it all off, today, I went to the doctor because I woke up with really bad sinus pain. Turns out that I have a sinus infection. Good thing is, I got antibiotics to make it go away fast. I should start feeling better by tomorrow! Wahoo!
Anyways, back to this hummus. This feel-good hummus.
This hummus is so pretty. Like i said before, it’s springy, light, bright, and vibrant…just look at that color. That deep red hue. I mean it’s gaaawgeous, am I right?? Plated with spring veggies makes it the perfect platter for a spring party, or a “wish it was actually Spring” party, or whatever the occasion may be.
And honestly, this hummus is addicting. I never thought I’d say that before because hummus is usually just blah. I went through a crazy hummus-eating phase in high school, because some days that was the only good thing our cafeteria had to offer. But as with most of my phases, I overdo it to the MAX and then never want to indulge in it again. Ever. Well, that was me and hummus…until now.
Thank you, Roasted Beet Hummus, for getting me back on the hummus train. It’s delish.
And what made this hummus even better? A drizzle of Maju Superfood’s Black Seed Oil. This Black Seed Oil is made from the Nigella Sativa Seed, cold-pressed, and is free of pesticides and plastic contaminants. And I have to admit, it has a strong taste..but I believe it compliments this Roasted Beet Hummus perfectly.
Really though, the health benefits, are why I consume this black seed oil. The main superfood ingredient in black seed oil is thymoquinone. Thymoquinone supports a healthy immune system, a healthy heart, good digestion, and is a superfood for hair, skin, and joints. Bonus? Maju’s Black Seed Oil has 3-4 times the amount of thymoquinone as compared with other black seed oils.
Maju Superfood’s Black Seed Oil makes this roasted beet hummus all the more nutritious!
Roasted Beet Hummus
Ingredients
- 2-3 Medium Beets 2 if they are on the bigger side, 3 if they are smaller
- 15.5 Ounce Can of Chickpeas
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Tahini
- Juice of 1 Lemon
- 3-4 Garlic Cloves
- Salt and Pepper to taste
- 1 teaspoon Za'Atar spice to top optional
- Sliced veggies and/or chips to serve
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Wash and scrub the beets, do not pat dry as the beets will use the moisture while cooking
- Wrap each individual beet separately in loose tinfoil
- Drizzle each beet with some olive oil before closing the tinfoil tightly
- Bake the beets for 45-60 minutes (depending on the size). They should be tender enough for a fork to go through the beets easily.
- When the beets are done and cooled for a few minutes, use a paper towel to gently rub the skin off (it should come off very easily after roasting)
- Chop the beets into bite sized pieces
- Rinse and drain the can of chickpeas
- Place the beets, chickpeas, olive oil, tahini, lemon juice, garlic cloves, salt and pepper into a food processor
- Blend until smooth. Add more tahini or olive oil if you like the texture to be lighter and creamier.
- Place hummus into a bowl and using the back of your spoon, brush a swirl into the hummus
- Drizzle with the Black Seed Oil or Olive Oil and sprinkle the top with some Za'Atar spices
- Serve with sliced veggies or chips
- Serve and enjoy!
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