Beets make everything pretty.
Just LOOK at the color of this beet hummus. Visually, it’s stunning. But what about the taste? I’d have bowl after bowl of this in a heartbeet!
This beet hummus is naturally gluten-free, dairy-free, sugar-free, soy-free, and nut-free. You’re wondering why the heck am I elaborating on that? Well, food allergies are a serious matter and there are so many folks out there that have allergies that affect their lives every day. You don’t find very many cookbooks that have recipes that are free from many allergies that inflict folks every day.
My dear friend, Heather Christo, wrote an entire cookbook with 150 delectable recipes that are free from gluten, dairy, egg, soy, tree nuts, peanuts, shellfish and cane sugar.
But what I love most about the book is that even if you don’t have allergies, the recipes are still ALL every day meals you can make. Think of it like a cookbook but with perks. The allergy-friendly perks.
Heather has a pretty phenomenal story. Her and her two daughters were diagnosed with a laundry list of allergies and intolerances two years ago. Most people (me) would freak out and think that there is nothing they could eat anymore. That it’s the end of ever eating delicious food. Wrong. Heather made it a POINT to overcome that challenge and cook meals for her family that are both delicious and allergy-free. I mean, if you think about it, it’s really perception and how you eat. If you sulk about it, you’ll never see beyond the possibilities of what you can eat and all the new things to try!
I love Heather’s passion for this.
“…I had to write this book. I wanted to put all of the pieces of hard won knowledge in one place. All of the facts and tips that I picked up along the way that helped us in dealing with allergies and intolerances needed to be easy for other people and families to find. What is the path? How do we figure out what we should eat and what we should avoid? What’s an elimination diet and how do we execute it? How do I help myself or my children through this process? I’m here to hold your hand through it all and then guide you right into the kitchen where 150 delectable, mouthwatering, PURE DELICIOUS recipes are waiting for you.”
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 beet, boiled until fork-tender, peeled, and chopped
- 2 cloves garlic
- 2 tablespoons tahini
- 1 1/2 cups canned garbanzo beans, drained and rinsed
- 1/3 cup fresh lemon juice, from about 2 lemons
- 1/2 cup olive oil, plus more for serving
- Kosher salt
- In the bowl of a food processor, combine the beet, garlic, tahini, and garbanzo beans. Pulse until the beans are well broken up.
- Add the lemon juice through the feed chute and with the processor running, add the olive oil in a stream through the feed chute. Process the mixture until very smooth and creamy.
- Season with salt.
- Transfer hummus to a bowl, drizzle with more olive oil, and serve immediately or refrigerate for up to 5 days.
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