Rosemary Beet Hummus

This Beet Hummus should be renamed “Love Hummus.” Why you ask?  Well beets are considered by many cultures to be one of Mother Nature’s best aphrodisiacs.  Beets contain high amounts of Boron, which is directly linked to the production of human sex hormones. Who knew beets were so damn sexy, haha.

Beets are not the only ingredient guaranteed to get your motor running.  Garlic takes a seat beside beets as it contains the important compound Allicin, a natural blood thinner which is great in helping improve circulation and stamina…just make sure your partner indulges in this dish with you as well  🙂

In case you’re worried about the scent of the Garlic, Rosemary was used in modern ancient cultures as one of the first types of perfume or cologne.  One would crush the leaves and rub them around their neck and wrists to let off an intoxicating scent that was to get your loved one in the mood. How funny?!

Enjoy some of this sweet and tangy dip as an Hors d’oeuvre and you may just want to skip the main course and go home for some dessert.  Just make sure to have on your Lipstick.

Ingredients

2 Beets, roasted and peeled

1 Tablespoon Raw Tahini

2 Tablespoons Lemon Juice

3 Tablespoons Water

1 Teaspoon Chopped Garlic

1, 15 ounce can Garbanzo Beans, drained

1 Teaspoon Fresh Rosemary Leaves

Directions

1. Preheat oven to 375 degrees.  Cut off  the stems of the beets, and wrap each individual beet in aluminum foil. Place on baking pan and bake for 30-45 minutes. You should be able to poke a fork through the beet easily when done. Let beets cool then slide off peeling.  (You can also boil or steam the beets)

2. Place the peeled beets, along with all the other ingredients in the Vitamix. Blend until very smooth. Add black pepper or more rosemary to your liking.

Note: When I make this dish, I roast about 6 beets at one time, and save the others to eat for another meal. I use the roasted beets on my salads the next day, or just to eat alone as a snack!