Nourish
THE MOST INSTAGRAMMABLE HUMMUS WE’VE EVER SEEN (BONUS: IT’S ALSO DELICIOUS!)
When we asked Gabe Kennedy to share a favorite recipe for barre3 Anywhere, he immediately suggested his Beet Hummus—a fitting choice, as he’s the Creative Culinary Director for The Little Beet! We love how Gabe took a crowd-pleaser of a dish and gave it an extra-delicious (and very pink) twist.
BEET HUMMUS
INGREDIENTS:
1 small beet
2 cups chickpeas (canned and drained), plus extra for garnish
Juice and zest from 1 lemon
3 Tbsp. tahini
1/4 cup extra-virgin olive oil
1/8 tsp. each coriander, cumin, and cayenne
Salt to taste
Warm water (as needed)
Fresh herbs (for garnish, optional)
INSTRUCTIONS:
- Wrap the beet in aluminum foil, drizzle with olive oil, and roast at 400F for about 50-60 minutes. Peel and let cool.
- Place garlic, beet, and lemon juice in a food processor and blend until as smooth as possible.
- Add garlic, chickpeas, and tahini and continue blending until smooth. If the mixture is too thick, blend in a touch of warm water.
- Drizzle in olive oil while the food processor is still running; season with salt and spices. Taste, and adjust seasoning to your taste.
- Top with fresh herbs and additional chickpeas.
Have you signed up for barre3 Anywhere yet? It’s the perfect way to kickstart your summer of strong—and it’s FREE. Sign up today for free daily workouts, chances to win prizes, and more.
When we asked Gabe Kennedy to share a favorite recipe for barre3 Anywhere, he immediately suggested his Beet Hummus—a fitting choice, as he’s the Creative Culinary Director for The Little Beet! We love how Gabe took a crowd-pleaser of a dish and gave it an extra-delicious (and very pink) twist.
BEET HUMMUS
INGREDIENTS:
1 small beet
2 cups chickpeas (canned and drained), plus extra for garnish
Juice and zest from 1 lemon
3 Tbsp. tahini
1/4 cup extra-virgin olive oil
1/8 tsp. each coriander, cumin, and cayenne
Salt to taste
Warm water (as needed)
Fresh herbs (for garnish, optional)
INSTRUCTIONS:
- Wrap the beet in aluminum foil, drizzle with olive oil, and roast at 400F for about 50-60 minutes. Peel and let cool.
- Place garlic, beet, and lemon juice in a food processor and blend until as smooth as possible.
- Add garlic, chickpeas, and tahini and continue blending until smooth. If the mixture is too thick, blend in a touch of warm water.
- Drizzle in olive oil while the food processor is still running; season with salt and spices. Taste, and adjust seasoning to your taste.
- Top with fresh herbs and additional chickpeas.
Have you signed up for barre3 Anywhere yet? It’s the perfect way to kickstart your summer of strong—and it’s FREE. Sign up today for free daily workouts, chances to win prizes, and more.
