Beet Hummus
Bean-free and paleo-friendly! Red beets make a rich, earthy spread, while golden beets make the flavor more sweet.
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4
Kitchen equipment you’ll need: food processor or high-speed blender
Ingredients:
½ lb beets (about 4 medium beets)
2 Tbsp tahini
2 lemons, 1 zested, both juiced
1 clove garlic, chopped
1 Tbsp ground cumin
approx. ½ cup extra virgin olive oil
salt + pepper, to taste
Directions:
Thoroughly clean the beets and remove the greens. Rub with olive oil and bake at 375F for about an hour, until easily punctured with a fork. Remove from oven and let cool.
Peel and chop the beets. Combine chopped beets, tahini, lemon zest, lemon juice, garlic, and cumin in a food processor or high-speed blender (ex: Vitamix). Turn on the processor and pour olive oil in through the top while processing until desired texture is reached (more than ½ cup olive oil may be needed). Season to taste with salt and pepper.
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Make it Backpacking Food:
Cut sheets of parchment paper to fit your dehydrator trays. Use a rubber spatula to distribute hummus evenly in a thin layer across the parchment paper. Dehydrate at 135F for 3-4 hours or until all the moisture has evaporated and the hummus has become a powder. Store in airtight bag or container.
At your campsite, combine powder with just enough water to cover the mix. Stir or shake well to combine. Let sit for at least an hour.
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Like this recipe? Want access to 60+ more recipes? CLICK HERE for more info 🍴🥾🏕
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