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At Yoom, we love to cook dishes with vibrant colors & striking contrasts. This deliciously hot pink roasted beet hummus can be enjoyed with avocados topped with crumbled feta cheese or as a sauce over quinoa. Naturally sweet, anti-allergic and anti-inflammatory, beets are also cooling, they cleanse the blood and nourish the liver.

AIR: Yes I FIRE: Yes I EARTH: In moderation

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Serves 8  l  Difficulty: easy  l  Prep time: 25min  l  Total time: 25min

Ingredients 

• 1 small roasted beet

• 1 3/4 cup of cooked chickpeas, mostly drained

• Zest of one large lemon

• Juice of half a large lemon

• Healthy pinch mineral salt and black pepper

• 2 large cloves garlic, minced

• 2 big tablespoons tahini

• 1/4 cup extra virgin olive oil

Steps 

1. We used beets that were already cooked but you can easily find roasting instructions online.

2. Quarter roasted beat and place it in your food processor. Blend until only small bits remain.

3. Add remaining ingredients except for olive oil and blend until smooth.

4. Drizzle in olive oil as the hummus is mixing.

5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.