Another great way to get in the liver lover, beets. I’ve taken out the tahini from this recipe because of the refined nature of the white sesame seeds. It uses cannellini beans instead of garbanzos, let it inspire you to think of mixing different beans and veggies together to create variations of hummus of your own.
2 C cooked cannellini beans (or whatever you’ve got on hand)
1 lb beets
2 tbsp lemon juice
1 tbsp horseradish, prepared or grated fresh
2 cloves garlic
1/4 c olive oil
To cook beets, trim and scrub, leaving a little bit of stem and the ends on. Put into a medium saucepan with salted water and bring to a boil. Reduce heat and cook, covered, for 40 minutes or until fork-tender. Drain and cool, scrape the peel from the beets easily with your hands (this is a great thing to have cooking while you are roasting a vat of veggies).
In a food processor, but in garlic cloves and pulse till minced and wipe down sides. combine beans, beets, lemon juice, horseradish. with the motor running add oil in a thin, steady stream through the feed tube, processing until smooth. Add sea salt to taste. Dip your roasted or boiled vegetables in it, or eat with Mary’s crackers.