You saw my garlic herb crackers post yesterday? You know what makes a good topping for these? Hummus!
Traditional hummus is made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. Since chickpeas are legumes, they’re not on the paleo menu. This alternative made from beets is sure to please your hummus cravings though! However, if you really like your hummus the traditional way, check out this post by Mark Sisson and decide for yourself In the meanwhile, I’ll be munching on these.
- 3 medium beets (3/4 pound), washed and trimmed
- 2 small garlic cloves, quartered
- ½ cup tahini
- ½ cup cashew creme
- 1 tablespoon lemon juice
- 2 tsps mint, chopped
- ½ teaspoon kosher salt
- freshly-ground pepper
- olive oil, to serve (optional)
- Preheat the oven to 375°F.
- Wrap the beets in aluminum foil, lay on a baking sheet in the oven and roast until tender, about 1 hour. Let cool.
- Once cool, peel away the beet skins and cut beets into wedges.
- Add beets to a food processor with the garlic, tahini, cashew creme, lemon juice, mint, salt and a few grinds of fresh pepper and process until smooth.
- Taste and season with additional salt and pepper if needed.
- Scoop into a small serving bowl and drizzle a little olive oil over the top of the hummus.
- Serve for example with paleo crackers.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.