Beet Hummus ~ with flowers

Beet hummus is a delicious seasonal treat ~

This recipe is for roasted beets for a sweeter and warmer flavor. The flowers are from my garden. I used chive flowers and buds along with the zest of lemon. Flowers add a pop of high vibration to your dish. Beets are happy, so this is a happy recipe. For more on how happy beets are, please visit my episode of The 1 to 9 Podcast on beets.

Ingredients for about a pint ~

  • 1 large beet (2-4 smaller ones)

  • 1 lemon

  • 2-4 cloves of garlic - click here for a note about activated garlic

  • 1 can of garbanzo beans (organic, low sodium)

  • 1/3 C or so of tahini

  • 1 tbsp Celtic Sea Salt (please, no table salt, this salt is actually good for you)

  • 1/3 C or so of olive oil

  • decorations ~ i used garlic chive flowers and lemon zest

Recipe ~

  1. Roast the beet in the oven. If you have the time, roast it at 300º for about 2 hours to preserve as many nutrients as possible. Peel and chop coursely.

  2. Smash the garlic, then roughly mince and set aside for 15 minutes. This allows the medicinal properties of garlic to take hold and to release some of the pungency

  3. Juice the onion and save the rind for zesting

  4. Using a food processor or good blender, add all the ingredients and blend until rather smooth

  5. Scoop into your serving bowl and use a planer to zest the lemon rind and add flowers or other decorations like toasted piñoles.

  6. Serve with carrots or your favorite crackers

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flowers, food, foraging, gluten free, plant based, plant-based, recipe, veganKarin EdgettBeet, hummus, flowers, lemon zest, lemon, garlic chive flowers, garlic chives, activated garlic, gourmet hummus, high vibration recipe, high vibration foodComment