Gearing up for the big game this weekend? Yes, the Warriors are playing the Suns! If you live near San Francisco, you might be hard pressed to stay inside at all, we’ve had such gorgeous weather. But if you do rally for a party atmosphere on Sunday, here is a great recipe for snacking that will still allow extra room for beverages…
Hummus is high in protein but fairly low in fat, and this kind is of the heart healthy type. Tahini is made from sesame paste which is loaded with calcium. Chickpeas – garbanzo beans – are high in molybdenum…which I’m sure you have been missing 🙂 This trace mineral actually helps detoxify sulfites for any wine enthusiasts in the crowd, reducing headaches and stress. And beets, well, they are just about the best food you could eat to support your liver and fight cancer. But if you think that they are purple in support of the Baltimore Ravens, forget about it. They are ruby RED as in GO NINERS!
Beet Hummus – Makes 4 servings
2 small beets, tops trimmed off
2 cups cooked chickpeas, Rancho Gordo preferred
1/4 tsp sea salt
2 TB raw tahini
1 1/2 TB lemon juice*
1 tsp apple cider vinegar
2 TB water
1 TB fresh rosemary (or cumin is good, too)
1. Preheat oven to 375 degrees. Wrap beets in parchment and foil and cook 40-45minutes until they can be easily pierced with a knife. When you’re sure they’re cool, slip the skins off with your fingers. Quarter beets and set aside.
2. Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two, stopping to scrape down the bowl now and then.
3. When the hummus is mixed thoroughly, pulse in the rosemary. I like mine a little chunky but you can also make it creamy. Serve with raw veggies and/or whole grain crackers.
* I also added a tablespoon of preserved lemons which I made over the holidays. Check back here for the recipe in a few weeks.