Recipe Wednesday!

Recipe Wednesday, already?!

Greetings from the middle of the week. SO happy to be here. Seriously, so happy.

Natural Food Chef and The Natural Gourmet Institute graduate, Jessie Levin, has brought us another amazing and healthy recipe for our files. Ready, set…recap!


Jessie is a 20 something personal chef living in Manhattan and exploring the culinary world daily. (Don’t hesitate to contact her [] if you need her services!) After she got her B.S. in Bio-behavioral Health from The Pennsylvania State University, Jessie decided to blend her love of healthy living and cooking into one.  Moving to New York City was a big step, but she knew it was what was necessary to learn about Holistic Nutrition and the Culinary Arts. A year later, she graduated from The Natural Gourmet Institute. Make sure to follow her on twitter for healthy cooking tips and recipes!

The Recipe: Roasted Beet Hummus 

Hummus. Freaking. Lover. RITCHEEERE. (That means right here, in case you didn’t get that). I was so excited when Jessie came to me with a hummus recipe. Hummus is an Oh-So-Good snack for runners and fitness lovers. It has rich flavor that makes you feel like you are doing something bad when eating it. Add beets to the mix, and you have the perfect savory treat!  Jessie says to be careful when peeling and chopping the beets because they will stain your hands and pretty much anything in the kitchen! Jessie suggest wearing disposable gloves or using paper towels.

What You Need: 

3 medium beets, trimmed and scrubbed
1-2 tablespoons extra virgin olive oil, plus extra for roasting
1 ½ teaspoons kosher slat, plus extra for roasting
¾ teaspoon freshly ground black pepper, plus extra for roasting
1 (15 ounce) can garbanzo beans, drained and rinsed
¼ cup tahini paste (aka sesame seed paste)
¼ cup freshly squeezed lemon juice (about 2 lemons)
1 garlic clove, chopped

How You Do It: 

  1. Preheat the oven to 400 degrees F.
  2. To roast the beets: Place the beets on a large piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Fold the foil over the beets and crimp the edges to create a tight seal. Transfer foil packet to a baking sheet and put in the oven for 1 to 1 ½ hours, or until you can easily insert a fork into the beets.
  3. Allow the beets to cool and then remove and discard the skins by rubbing lightly with a paper towel. Chop into large chunks.
  4. Place the beets, chickpeas, tahini, lemon juice, garlic, 1 ½ teaspoons salt, and ¾ teaspoons pepper into the bowl of a food processor fitted with a steel blade. Run the processor, then slowly add in the 1-2 tablespoons of olive oil until the hummus is smooth but not thin. Taste for seasonings and then serve with veggies, chips or toasted pita triangles. Enjoy!




Chef Secret:  In preparation to make this recipe, you can roast the beets up to 2 days ahead of time!


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