If there’s one thing I’ve learned about myself over the last few years, it’s that I freakin’ LOVE hummus. I was always intimidated by the idea of making hummus at home (why make at home when you can buy pre-made at the store, right?). But ever since the first time I made hummus at home, it’s hands down my preferred method. Literally any time I’m hosting or attending a get-together, you best believe I’ll be showing up with homemade hummus in tow. You can make your own deliciously simple plain hummus, or you can spice things up by adding other ingredients—in this case, golden beets and turmeric (yum).
Here are a few of my all-time favorite hummus recipes (besides this one, obviously):
- How Sweet Eats Avocado Hummus
- Sweet Peas and Saffron Smoky Sweet Potato Hummus
- Gimme Some Oven Roasted Red Pepper + Feta Hummus
So let’s talk about these ingredients. The base ingredient of hummus is garbanzo beans (aka chickpeas), which are packed with protein, vitamins, and minerals. Some of the benefits of chickpeas include boosting digestion and stabilizing blood sugar levels. Another ingredient often found in hummus is tahini. If you’re curious about how we feel about tahini, go check out our Tehina Shake recipe—and then make it immediately. Golden beets are a delicious, nutrient-dense root vegetable that can decrease your risk of heart disease, aid in detoxification, and lower blood pressure and cholesterol. Lastly, turmeric (one of my all-time favorite ingredients) contains anti-inflammatory and antioxidant properties. Yay, gut health!
This hummus is best served with some veggies (such as carrots and cucumber, as shown) and/or with pita chips or crackers, such as these Simple Mills Fine Ground Sea Salt Almond Flour crackers. We love Simple Mills because all of their products are non-GMO, gluten-free, paleo-friendly, and free of grain, soy, and artificial flavors or fillers (woo!). Top this hummus with one [or all] of the optional toppings listed below, and trust us—you’ll be GOLDEN!
- 15 oz can chickpeas, drained and rinsed with liquid reserved
- 1 medium golden beet, peeled and cubed
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp tahini; we used Soom Foods, found here.
- juice from 1 lemon (about 2 tbsp)
- 1 tsp ground turmeric
- 1/2 tsp fine sea salt
- optional toppings: crumbled goat cheese, chives, hemp seeds, olive oil, more chickpeas
- Place all ingredients in a food processor and blend on high until thoroughly combined. TIP: Peel skin off chickpeas before adding to food processor for a smoother hummus consistency. This sounds weird and tedious, but it’s oddly satisfying.
- Keeping food processor on low, slowly add reserved liquid from chickpeas, 1 tbsp at a time, until desired consistency is reached. (For reference, we used 3 tbsp.)
- Serve hummus on it’s own or top with any/all of the optional toppings listed above.
840 calories • Fat: 43.9g • Carbohydrates: 91.7g • Protein: 27.5g
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