Taste for Health - Hummus

Feb 08, 2017

During this Taste for Health, we made beet hummus and turmeric hummus. Hummus is a great vegetarian/vegan addition to any meal or snack because it is full of hunger-fighting protein and fiber. The turmeric hummus adds the powerful anti-inflammatory properties of turmeric into the hummus and the beets add a range of vitamins and minerals that provide numerous benefits to one's health. Some of these include a cholesterol lowing nutrient called betaine and immune-booster vitamin C. Pair these hummuses with a platter of veggies, spread on a sandwich or wrap, or dip with warm pita chips, and they are sure to satisfy.

Beet Hummus
15oz sprouted white beans (cannellini beans)
1 medium or 2 small red beets, steamed
2 cloves garlic
2 tablespoons tahini
2 tablespoons olive oil
½ lemon, juiced
2 to 3 tablespoons warm water
Sea salt and freshly ground black pepper to taste

Begin by placing the white beans in the food processor, followed by the beets, garlic, lemon juice, tahini, olive oil, and lastly the water and salt and pepper. Blend until smooth.

Turmeric Hummus
15oz sprouted white beans (cannellini beans)
1 clove garlic
1 lemon, juiced
2 tablespoons tahini
2 tablespoons olive oil
1 teaspoon turmeric powder
¼ teaspoon crushed red pepper

First place beans in the food processor, followed by the garlic, lemon juice, tahini, olive oil, and lastly the turmeric and red pepper. Blend until smooth.


Taste for Health 2/8/17

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