Beets from the Farmers' Market were the base for this very pretty hummus, worthy of bringing to an event such as wedding or a baby girl shower.
Beets are the sweetest and most colourful root vegetables. A great source of potassium, folate and vitamins A and C.
Whole foods bring vitamins and minerals to the table which have been created in "harmony" by nature as an important resource for the body to draw the amounts needed at the time they are needed.
Two people eating the same beet with the same micronutrients (vitamins & minerals) will
not absorb the exact same amount. Nature provides the plate and our body makes the decisions reading nutrition in harmony together.
T. Colin Campbell (Professor from Cornell University, Centre for Nutrition Studies) has written a new book called "Whole" which addresses our reductionist view when it comes to nutrition. The societal focus on a single macronutrient (protein, fat or carbohydrate) and individual micronutrients to deliver the magic bullet to overall health and wellness. Instead the focus, within health and nutrition, to consume a variety of natural whole foods which have been created in plan through nature to deliver nutrients in combination which in turn enact multiple effects within our systems to support health.
This Beet Hummus is created without oil, it does contain tahini, as sesame seed paste which contains natural oils. Cannellini Beans are my favourite bean, white and creamy they blend well into sauces and dips.
Roasting the beets in foil with skins on retains the vitamins and minerals which would leak into cooking water if boiled without the skin.
Roasted Beet & Cannellini Hummus
3 Medium Sized Red Beets or 2 Large
2 Cloves Garlic
1/4 cup Fresh lemon Juice
Rind of one lemon
3 Tbsp Tahini (Sesame Paste)
1 tsp salt
Pinch Cayenne(if desired)
Add water a few TBSP at a time to reach creamy texture
1) Preheat oven to 400F
2) Chop off Beet Greens as they meet the root and keep for future use.
(Steamed Beet Greens are delicious)
3) Wash Beet Skin with scrubber under cold running water, towel dry
4) Do not remove skins, Place all three beets in a sheet of aluminum foil and close tightly.
5) Roast for 1 Hour and 15.
6) Remove beets from oven to cool.
TIP: Using a fork, fork the beet firmly, take a paring knife and slip around the skin of the beet, scraping off the skin. This protects from touching the beets and dying your hands.
7) In bowl of food processor, place the other ingredients , including skinned beets.
(except the additional water).
8) Pulse until combined.
9) Puree on high until creamy, if grainy, add additional water and more seasonings to taste.