Grounding Beetroot Hummus
- Beets: red colored, mineral rich, root vegetable for the root chakra for grounding, feeling safe, protected – for stress and anxiety
- Garlic: immune-boosting food; from the earth; mineral rich
- Tahini: seeds strong for sacral chakra, which also supports the root chakra
- Avocado Oil: Strong for sacral chakra which also supports the root chakra
- Chickpeas: also a seed that supports sacral chakra, which helps to support the root chakra; also mineral rich
Ingredients: (please use organic when possible)
- 2 medium beets (leaves removed, stems cut down to 2”, scrubbed and cleaned)
- 2 (15 oz) jars/cans chickpeas, (drained with liquid reserved)
- 1/3 C chickpea liquid (save the extra)
- ½ C tahini
- ¼ C avocado oil (extra virgin olive oil okay too)
- 2 medium lemons, juiced
- 2 cloves from a roasted garlic bulb (see below for separate recipe)
- ½ tsp sea salt or Himayalan pink salt
- Optional Garnish: vegan kale, basil or cilantro pesto; fresh herbs – cilantro, parsley, chervil, chives; toasted pine nuts; drizzle of oil
- Preheat oven to 400F
- Lightly coat beets in some avocado oil and roast in a covered cast-iron pot or baking dish in the oven for about 50-60 minutes.
- When fork tender, remove the beets from the oven.
- Once cooled, remove the tail and stem off the beets. Cut into cubes.
- Combine the chickpeas, 1/3 C of chickpea liquid, tahini, lemon juice, ¼ C avocado oil, roasted garlic cloves, salt and beets to a high-powered blender. Blend until smooth and creamy. Add extra oil to achieve preferred texture.
- Salt and pepper to taste.
- Transfer hummus to a serving bowl and garnish with fresh herbs or pesto or toasted pine nuts. Serve with crudité (make a chakra colorful plate, can add seeded crackers etc)
For Roasting Garlic Heads/Bulbs: (can just do one or multiple)
- Preheat your oven to 400°F
- Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
- Using a sharp knife, cut ¼” to a ½” from the top of cloves, exposing the individual cloves of garlic.
- Place garlic bulbs in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
- Drizzle with olive or avocado oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
- Cover the bulb with a metal lid, silpat or another baking sheet.
- Bake at 400°F for about 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
- Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.