Roasted Beet Hummus “Pantzaria”
This is the second of two beet hummus recipes here on the blog. The first was developed as a Whole30 reintroduction recipe. Reintroduction is the most important phase of Whole30, and the first post included chick peas, to test legumes. Rather than going straight with chick peas, I decided that adding beets would be a nice change to the traditional recipe, and add extra nutrients, also a little easier on the gut when reintroducing a somewhat problematic food group.
Since I still stay away from legumes, I wanted to add a beet hummus that didn’t contain any legumes, but still had that delicious, creamy texture and was simple to prepare. Beets are a staple in Greek cooking, or as we call them, “Pantzaria”. I love roasted beets, so I highly recommend roasting fresh to concentrate the natural sugars and really firm up the flesh. Boiling removes all of the good stuff, but it’s faster. I’ve also made this recipe with purchased, pre-cooked organic beets. The flavor is slightly more bland and the color isn’t nearly as vibrant. If you have the oven on anyway, throw in a tray of beets. Toss some of the extras into salads or serve as a side dish. And don’t throw away those greens! Sauté them in some olive oil for a delicious green veg. Finally, for autoimmune protocol, simply omit the tahini paste. It’s just as delicious without.
Beet Hummus "Pantzaria"
Ingredients
- 2 to 3 medium size beets
- 2 garlic cloves
- 2 ounces Greek style almond milk yogurt
- 2 Tablespoons tahini paste (omit for AIP)
- 1 teaspoon cumin
- 1 Tablespoon fresh lemon juice
- salt and pepper to taste
- ground pistachios for garnish
- sesame seeds for garnish
Method
- Preheat oven to 350ºF.
- Scrub the beets and dry well. Place on a sheet pan and poke a few holes in each with a paring knife.
- Roast for 1 hour, or until the skins are slightly shriveled and a knife can pierce the flesh with little resistance. Allow to cool. Skin will remove easily.
- Place peeled garlic cloves into the food processor and process until minced.
- Cut the beets into chunks and add to the food processor, pulsing at first, then blending until smooth.
- Add the yogurt and blend again until you achieve a smooth, creamy consistency.
- Add seasonings and lemon, and taste for desired flavoring.
- Serve with sliced vegetables, such as cucumbers. Keep refrigerated for 3 to 4 days, if it lasts that long!
