How to make beet hummus in 5 minutes when you really, but really, don't have time because: guests are at the door, you have a 15-minute lunch break, or you just don't have the energy to cook anything.
I have a theory that has stayed with me for quite a few years, and I’d love to share it with you: my theory claims that specifically in winter, we are more focused on personal development—career, studies, family.
Yes, even when temperatures are low, the sky is gloomy, and it’s a bit of a drag to go outside (even though it's beautiful out right now), we are more available to learn something new, stay late at the office, or dedicate more time to our partners, and so on.
Example of me in winter 2018: currently in the middle of a semester of nutrition studies at Wingate College, signed up for tons of classes at Jolt (Google it, it’s super cool), finding myself working almost a full-time job on the blog, and also doing a lot of sports: gym, running, handstands, and what not...
In the summer, on the other hand, you can find me shifting gears: going to the beach, having a few beers with friends, going on trips. Well, I guess you get the point.
So, amidst all this madness, I sometimes find it hard to spend long hours in the kitchen to cook lunch for myself, and one of the solutions I absolutely love is beet hummus.
Why beet hummus specifically? First of all, the color of this dish is stunning and upgrades any meal. Additionally, the dish contains decent amounts of protein and iron. If we scoop up the beet hummus with whole-wheat pita, we also get a complete protein and a full meal. That’s a hit, right?
So, how do you make beet hummus, you ask?
I use canned chickpeas after I've drained the liquid and rinsed them well with water. The liquid contains a lot of salt, and it's advisable to rinse them thoroughly.
You can also cook your own chickpeas, of course—that's better—but if you don't have time, a can is an excellent solution.
I also use store-bought vacuum-packed cooked beets. I like to use them occasionally because they save a lot of mess and clean-up in the kitchen while still containing the vitamins and minerals found in beets.
The Nutritionist and Fitness Instructor's Corner - Noam Bachar
"Beet –
A natural healthcare wonder, known to us as a purple-red root (there is also a yellow variety), though handling it can sometimes make the kitchen look like a crime scene. Its color indicates that it contains antioxidants (betalains) important for us against harmful oxidation processes. Beetroot is rich in vitamins such as B vitamins, including folic acid, while beet greens contain vitamins A and C that aid digestive system function. Beets are also rich in minerals such as calcium, magnesium, potassium, and even some iron. Some worry about the sugar found in beets—true, one medium beet unit is considered a carbohydrate portion containing almost 15g of carbs, but at the same time, beets have many dietary fibers that balance blood sugar (glucose) levels and contribute greatly to efficient digestive function. It can be served raw, boiled, baked, roasted, etc.
Chickpeas –
From the legume family. Rich in protein, dietary fiber, and minerals such as calcium, potassium, and iron, which are essential for bone health and the body's systems in general. Also rich in B vitamins and folic acid, which is essential for producing new cells and maintaining existing cells in the body (particularly important during pre-pregnancy and pregnancy)."
One serving of hummus contains:
321 kcal, 40g carbohydrates, 13g protein, 12g fat (of which 2g is saturated fat), 9g dietary fiber, 87 mcg folic acid, 165 mg calcium, 110 mg magnesium, 5 mg iron
How to make beet hummus in 5 minutes?
Ingredients
- 1 large can Chickpeas 550g
- 2 Beets cooked and peeled (can be store-bought)
- 3 Garlic cloves
- 4 tbsp raw whole tahini
- 1/2 Lemon juice
- 1/2 cup Water
Instructions
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Open the can of chickpeas, drain the water, and rinse well.
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Transfer the chickpeas to a food processor with the rest of the ingredients and blend well.
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Transfer to a deep bowl and serve with olive oil and whole-wheat pita (of course).
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Keeps for about a week in the refrigerator.
Notes & Tips
Serving suggestions to upgrade the dish: Serve with broccoli and yellow cherry tomatoes lightly seared in a pan with a bit of coarse salt and thyme leaves.
