Roasted Beet Hummus

I am obsessed with hummus these days. It’s become my go-to dish for many reasons. It’s insanely hot in India and in the evening I’m too exhausted to cook. If I have a variety of hummus, some homemade crackers, fancy olives and extra veg for garnish - it transports me to someplace beautiful in the Mediterranean.

During my Intro to Ayurveda and Culinary workshop … we do a section on making a variety of hummus and dips customized for each dosha using a variety of fresh ingredients. With one recipe there are a million possibilities. And it’s perfect for making ahead and eating at a moments notice.

Recipe

4 beets, roasted in olive oil

Juice if 1 lime

Spoon of sunflower seed butter

Chopped fresh mint to garnish.

Add everything to mixer and blend until smooth. Chill until ready to serve and garnish.

*This recipe is ideal for pitta and Vata Dosha. If you are kapha - substitute roasted eggplant for beets. Just scoop out the insides (no skins) and follow directions for the most amazing baba ganoush.