LiBeet-O Hummus

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An ideal Valentines Day for me and Steve would be a cozy night in with a good movie and a giant snack plate filled with fresh sourdough, chopped veggies, olives and lots of dips! This beet hummus is the perfect accompaniment to a chill celebration. It’s quick, easy, filled with nutrients and is coincidentally a festive pink!  


I rarely buy hummus these days, it’s so easy to make and I usually have the right ingredients on hand to whip up a batch when I need to. The secret to a really great hummus is using a great tahini! I love using the beet tahini from Parallel in Toronto, it’s fresh, made locally and offers a really delicious creamy texture. Good tahini is truly what takes your hummus from tasting like the grocery store stuff to a fancy restaurant hummus. 


This dip is great for boosting libido! It’s rich in healthy fats that help to stabilize blood sugar and balance hormones. Tahini itself is full of zinc, an essential nutrient for boosting testosterone production (essential for both male and female libido) and the amino acid L-arginine, which can enhance circulation and blood flow. If you know what I’m saying..  And beets are a great source of a compound called nitric oxide that naturally helps to increase blood flow by causing blood vessels to dilate, beets support sexual performance and potentially improve orgasams. WHAT?! 


This hummus is made with just 6 ingredients and comes together in under 10 minutes. Whip this up for a festive party or cozy night in. 

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Easy Beet Hummus

Ingredients 

1 clove of garlic

Juice and zest of one lemon 

1 cup steamed or roasted beets (approx 3 small beets) 

1 15oz can of chickpeas (I prefer Eden Organic) 

3 Tbsp Parallel beet tahini 

½ tsp salt 

2 Tbsp olive oil 



Directions

  1. To start, peel and finely chop the garlic. Add to a small bowl with the lemon juice and set aside for 5-10 minutes. This helps give the hummus a garlicky flavour without overpowering the dip. Strain the garlic bits and reserve the lemon juice. 

  2. Rinse and peel the canned chickpeas in cold water.Peeling the outer husk of the chickpea isn’t necessary but does make the finished hummus lighter and creamier. If you have the time, I recommend it. 

  3. Add the chickpeas, beets, tahini, salt, lemon juice, zest and olive oil to a high powered blender or food processor. Start blending slowly and add 1-2 Tbsp of cold water if needed. Once fully blended and smooth, top with a drizzle of olive oil, sumac, zaatar or fresh herbs and serve with fresh bread, veggies, olives or whatever your heart desires. 

    Store refrigerated in an airtight container for up to one week. 




fran allen