Beets have an impressive nutritional profile and are incredibly beneficial to health. Not only are they low in calories and rich in essential nutrients, but their beautiful bright red to purple pigment contains substances called betalains which posses antioxidant and anti-inflammatory properties. The nitrates found in beets also appear to have benefit for blood pressure, athletic performance and brain health.
On its own, beetroot hummus contains 3.5g protein per 1/2 cup serving, but by adding a full scoop of rice protein to the recipe, the amount per serving more than doubles to 8.3g protein.
Makes approximately 2 + 1/3 cups beet hummus
- 1 cup chopped and roasted beets (approximately 2 fresh medium beets)
- 1 cup canned chickpeas
- 1/4 cup extra virgin olive oil, plus extra for roasting beets with
- 1 tbsp tahini
- 1 tsp minced garlic
- juice from 1 lemon
- salt and pepper to taste
- 1 to 1.5 scoop Growing Naturals original rice protein (for added protein)
- Peel and chop beets into 1/2 inch cubes. Place into small bowl and sprinkle with olive oil so they are lightly coated.
- Spread the chopped beets on a cookie sheet and bake at 400F for 20-25 minutes until tender (pokes easy with a fork).
- Let cool for 5 minutes.
- Place roasted beets plus remaining ingredients (except protein powder) into a processor and process until smooth.
- Add protein powder a little at a time and process until you reach your desired taste.
- Serve with your favorite bread, crackers or chopped veggies.
This recipe is vegan, plant-based, dairy-free, gluten-free, soy-free.
Recipe Courtesy of Scarlett Full, in-house Registered Dietitian