I have a thing for beets. There’s just something exciting about the possibility of turning your recipe completely fuschia. The earthy taste is intriguing, too. For today’s Vegan MoFo post, I have incorporated these staining beauties to work their magic in the vegan staple, hummus. The prompt is: “Lunch on the go.”
This hummus is inspired by Trader Joe’s all-too-addicting beet hummus (of which I may or may not have eaten the entire container in 2 days…). It is creamy from the tahini and white beans, earthy from the beets, and zingy and sweet from the balsamic vinegar. It’s pure heaven is what it is.
I imagine you could make a mighty fine hummus sandwich with this beet hummus, some sprouts, shredded carrots, and sliced cucumber. Or you can just take a small (large?) container of this and bring along your favorite dip-worthy veggies. Or you can fix a salad and put a hearty dollop of this in the center for some staying power. Hummus invites so many quick lunch ideas.
- 1 can of white beans (~1.5 cups)
- 1 medium beet, cooked (2 inches in diameter)
- 1 clove of garlic, minced
- 2 tbsp tahini
- 2 tbsp balsamic vinegar
- juice from 1/2 of a small lemon
- 1 tbsp water
- salt, to taste
- Place everything in a food processor and blend until smooth. Sprinkle with black sesame seeds for a pretty garnish, if desired. Dig in!