Intuitive Recipe: Golden Beet Hummus

I'm calling this an "intuitive recipe." If you follow my stories on Instagram, you probably saw that I discovered and made this Golden Beet Hummus recipe from 101 Cookbooks. It was DELICIOUS and filling and I knew this would be a regular snack item in my house. However, I didn't want to feel like I was tied to the exact recipe so this is my version, from what I can remember, tasting along the way, and from what my intuition told me to put together. The recipe is purposefully vague so you can play around with amounts and ingredients and make something that is satisfying and nourishing for you. It is beautiful, tasty, anti-inflammatory, detoxifying, and full of protein and antioxidants.

Here is what I used: a can of chickpeas, one golden beet, one large Meyer lemon, a few garlic cloves, two spoonfuls of tahini, some turmeric, and a bit of salt. 

If you have a food processor, this recipe couldn't be easier- you basically just put, one by one, each ingredient in the food processor until everything is blended together. I wanted my hummus extra smooth so I took the skins off of the chickpeas, though this is entirely unnecessary. I also decided to use a raw beet so I simply skinned my beet and cut it into cubes. If you are going to use a blender, I would recommend steaming your beet for about 15 minutes or until it's soft. After I put the chickpeas and beet in my food processor, my mixture got a bit dry so I added the lemon juice and a bit of ice cold water. You want the hummus to look pasty and then smooth. Once the main ingredients are blended, you can play around with what else you want or have in the kitchen- I added garlic, tahini, turmeric and salt but can imagine this working with a variety of spices and flavors!

I sprinkled hemp seeds on top the first time I made this, but today I used the green onion I had left over in the fridge. You could also try topping it with pomegranate seeds, sesame oil, rosemary, or whatever! Practice cooking from a place of intuition, and let me know how it goes. Cooking in this way has honed my sense of intuition and it leaves me feeling creative, energized, and free.

Enjoy the hummus with raw veggies or seeded crackers.

From my light to yours,