I love this bright and vibrant hummus. It’s great for entertaining or making a batch to snack on with veggies and crackers during the week. Portion out 1/4 cup in a 250 ml mason jar with chopped veggies for an easy grab and go snack option.
This recipe has hormone balancing properties and it beneficial to eat in the luteal phase (the two weeks before your period) and during menopause.
Chickpeas are high in vitamin B6 which helps support optimal progesterone levels. During the second half or the luteal of your cycle, progesterone is the dominant hormone. If progesterone is too low or if estrogen is too high, you can get symptoms of PMS such as mood swings, anxiety, bloating, breast pain and heavy periods. If you eat foods that support progesterone you can start to balance your hormones with food. Chickpeas are also high in fibre and protein which will help keep your blood sugar stable.
Tahini is made up from ground sesame seeds. I recommend women eat sesame and sunflower seeds in the second half of their cycle because they are also high in B6 which helps support optional progesterone levels.
Lemon Zest and other citrus peels help dissolve bad estrogen. Lemon, lime and kumquat peels can be eating raw while all others citrus peels should be eaten cooked. Citrus peel is used in Chinese medicine traditionally for it’s youthening properties.
Beets are a hormone balancing superstar! I highly recommend you incorporate beets in your diet during your luteal and menstrual phase (your period). Beets are a natural source of betaine, a gentle liver detoxifier that aids the liver in detoxifying the bad estrogen. Your body is suppose to be progesterone dominant during the second half of your cycle so it’s important to keep the levels of ‘bad’ estrogen down. Beets also have blood building properties.
Roasted Beet Hummus
- 3-4 small roasted beets (or 1 cup chopped)
- 1 15 oz. can or 1 3/4 cup cooked chickpeas, mostly drained
- zest of one large lemon
- juice of half a large lemon
- salt and black pepper (to taste)
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini (choose high quality raw refrigerated tahini for best flavour)
- 1/4 cup extra virgin olive oil
- 2 tbsp chopped fresh dill (optional)
- Roast beets in the oven until tender.
- Once your beets are cooled and peeled, quarter them and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, dill, or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Learn more about eating for your cycle at my upcoming 4 part series in November. Register here.
Photos by Sarah Steffens of Savor & Fancy
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.