Red and high-protein foods are great for the first chakra, called the muladhara or "root," which is our center of survival, stability, safety and self-preservation. So if you're feeling ungrounded, or just want to try a different spin on this Mediterranean staple, toss some roasted beets in with your chickpeas for a stabilizing and delicious snack.
1 15-ounce can chickpeas (or soak and cook your own
2 medium skinned, roasted or boiled beets (*though roasted yields a richer flavor)
2 cloves roasted garlic, or 1 tsp. garlic powder
2 tbs. tahini or homemade nut or seed butter Juice of one lemon
3 tbs. extra virgin olive oil
1 drop doTERRA lemon essential oil
Salt to taste
*optional: serve with fresh chopped herbs, crumbled goat cheese, and fresh cracked black pepper over flatbread or skinny crackers.
Once cooked and cooled, combine the garlic and beets in the bowl of a food processor. Pulse 8 to 10 times to chop.
Add the rest of the ingredients to the food processor bowl and process for approximately 30 seconds.
Add a smidge more olive oil if the hummus feels too dry, scrape the bowl and process again until it is the desired consistency.
Add salt to taste.
Serve with other root vegetables, crackers or the crudite of your choice. Enjoy!
*NOTE: Not all essential oils are created equal. I only use doTerra because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.
*NOTE: All doTerra Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting snack!