Yield: 2 cups
VEGAN|GLUTEN, NUT & SOY-FREE
PREP: 50 MINS
- 3-4 medium beets; rough chop
- 1 29oz Eden Chickpea can; strained
- 2 tablespoons Tahini
- 3-5 tablespoon lemon juice
- 1 clove of garlic
- 1/2 cup of extra virgin olive oil
- 1/2 teaspoon salt; or to taste
- Ground pepper to taste
Step 1: Cook the Beets
To cook the beets, wash and peel them, cut in half, place into bake safe dish, cover with foil. Bake in the oven at 375 degrees for 30-45 min, until fork tender.
Step 2: Mix
In a food processor, add warm beets, chickpeas, tahini, garlic, lemon juice, salt, pepper and start mixing. As machine is running drizzle in slowly olive oil. Blend till smooth. (If hummus is too dry, add more oil.)
Jessica Gebel @chefgebelski
While growing up Polish and with immigrant parents, Jess was always surrounded by food; leading her to start cooking at a very young age. After experiencing health issues in her early 20's, she discovered that 80% of her problems were due to her diet. With a desire for change, this inspired her to learn everything she could about the impacts of food on the body.
With 8+ years of experience in her pocket, taking home the win on Cooks vs Cons, and having an education from the National Gourmet Institute; Jess isn't your average natural food chef. Carrying a focus on plant-based and gluten-free meals; she brings passion and spontaneity to your plate with a delicious and ayurvedic flare.
While brightening the kitchen and teasing your tastebuds; Jess designs every meal with a purpose. Without ever sacrificing flavor and guaranteed to leave you asking for more.