Hummus is one of my favorite foods. I could eat it with just about everything: Spread on toasts, dip for crackers, veggies, pita bread, sweet potato fries, or just eat straight out of the bowl. This Ginger Beet Hummus recipe is a sweet and spicy twist of the traditional savory hummus. It is vegan, gluten-free, full of anti-inflammatory ingredients and super easy to make.
Is Hummus Anti-Inflammatory?
Classic hummus is usually savory and made with chickpeas, tahini, olive oil, lemon juice and garlic. This Ginger Beet Hummus recipe is a combo that gives the traditional hummus recipe a touch of earthiness from the beet and a little spicy kick from the ginger. In addition to the delicious flavor profile, there are so many health benefits to ginger and beetroot as well. These two ingredients are both great functional foods to help reduce Chronic Inflammation (I go in depth a bit more in this post ).
Benefits of Beetroot
Firstly, beetroot is high in vitamins and minerals including iron, vitamin C, Folate, Vitamin B6, Magnesium, Potassium, etc. I always incorporate beetroot in my diet during my menstrual period to provide an extra boost of iron. Secondly, it is also a great pre-workout food. Studies suggest that the dietary nitrates in beetroot help improve oxygen use and time to exhaustion, thus may enhance athletic performance (read more here).
Benefits of Ginger
You may be familiar with Ginger through its reputation of aiding digestion and boosting immune system. Additionally, it can ease menstrual pains, inflammation, help treat nausea and many other benefits (Read more Here ). Ginger has been one of my family’s favorite functional foods since I was a child. Growing up in China, my parents used ginger almost in everything: stir-fry, soup, pickled side dish, tea and much more.
This Ginger Beet Hummus recipe is super easy to make. Just a few simple ingredients that you can easily find in grocery stores: canned chickpeas, cooked beets and tahini. All you need is to pulse all the ingredients in a food processor. And you will have the most satisfying delicious appetizer/snack in 5 minutes. It is the perfect game day (Super Bowl is coming up!) dip to enjoy with friends and family.
Last but not least, I can’t wait for you to give the recipe a try! Make sure you pin it for later and share your glorious remake with me on Instagram or Pinterest! Feel free to let me know if you have any questions regarding this recipe in the comments below.
- 1 can chickpea (drained)
- 1 cup cooked beet
- 1/4 cup olive oil
- 1 tbs tahini
- 2 inch fresh ginger
- 1 clove garlic
- 1/4 lemon (squeezed)
- salt, pepper
- 1/2 tsp cumin, ginger powder
- Rinse and drain canned chickpea
- Pulse all the ingredients in a food processor
- Use a knife or spoon to scrape the side of the processor a few times to make sure all the ingredients are blended well
- Pour into a bowl, garnish with olive oil and grated ginger
- Store in the fridge up to a week