Introducing Tejari Organic Beets + Carrots Collaboration with Lauren Scruggs Kennedy
Whatever’s on your summer playlist this year, turn these beets on repeat. Our naturally sweet protein contains nothing more than vitamin and mineral-packed beets, carrots, red reishi, and superfoods to mix into all your favorite recipes. From sweet to savory, and everything in between, this blend supports a lifestyle rooted in balance. It’s everything you need (and nothing you don’t) to shine your brightest this summer.
Organic Beets + Carrots
In Collaboration with Lauren Scruggs Kennedy
Roasted Beet Hummus
A vibrant and super tasty dip that’s sure to brighten up your table. For a quick version, you can use pre-roasted packaged beets from the grocery store, but roasting one yourself will get you a brighter pink color and more depth of flavor.
yield 2 CUPS
+ 1 small red beet, rinsed and trimmed
+ 2 cloves garlic
+ 1, 15-oz can chickpeas, drained but not rinsed
+ 1/4 cup fresh lemon juice
+ 2 tbsp tahini
+ 2 tbsp Tejari Organic Beets + Carrots Blend
+ 1 tsp salt
+ 1/4 tsp white pepper
+ 1/4 cup olive oil, plus more for roasting
Chef Sara Frost
Preheat your oven to 375°F.
Place beet and garlic cloves on a small piece of foil, drizzle with olive oil, and scrunch up sides of foil to form a tight packet. Roast on a small sheet pan in the oven until beet is tender when pierced with a knife, 35-40 mins.
When cool enough to handle, peel garlic cloves and roasted beet and cut into quarters. Peels should slip right off when rubbed with your fingers. Use a paring knife to help remove, if needed.
Place into a food processor along with chickpeas, tahini, lemon juice, Tejari Organic Beets + Carrots Blend, salt, and white pepper. Blend until smooth, about 20 seconds.
With the mixer running, drizzle in ¼ cup olive oil and keep blending to get a silky, brightly colored hummus.
Taste and adjust seasonings as desired, then enjoy with fresh vegetables or crackers.