Personally, I prefer the latter as I enjoy adding a little oil, spices and herbs so that when the beets bake they are savory, nutty, caramelized and flavorful. I have not found the task of peeling beets any more difficult than peeling a potato.
I’ve found that the smaller beets tend to have tender skins versus the larger beets, but that’s my personal take on the matter of beets. You can choose your personal favorite, either way you will reach the same outcome. Now back to the recipe.
If needed you can also use the reserved water by drizzling in a tbsp at a time until you reach your desired consistency. Stop periodically to scrape down the sides as needed.
Once your desired consistency is reached turn off the processor and scoop into a serving bowl.
Feel free to share your comments below, I would love to hear from you.
- 19 small Beets or 5-6 large beets
- 2 tbsp Avocado oil - drizzled
- Salt & pepper- to taste (optional)
- Beets- cooked & cooled
- 1½ cups Red Kidney beans (1 can)
- ½ tsp Ginger powder
- 6 cloves Garlic- chopped
- 1-2 sprigs Dill
- 2 tbsp Tahini
- Juice of ½ Lemon or approx 4 tbsp lemon juice
- 2 tbsp Avocado oil
- 8 tbsp Water- reserved
- Salt & pepper- to taste
- Peel and chop beets into cubes, place in a baking dish with a drizzle of oil and salt & pepper, bake for 1 hr or until tender
- Wash and place beets in a baking dish, drizzle with oil and bake for 1 hr or until tender
- Remove skins
- Allow time to cool before making the hummus
- In a large food processor add beans, cooked beets, ginger, garlic dill and tahini and lemon juice
- Cover and begin processing
- Drizzle in 2 tbsp avocado oil while the processor is in motion
- If needed use reserved water by drizzling in a tbsp at a time until you reach your desired consistency
- Serve and enjoy with crackers, matzos, vegetables or salads