Beet Hummus
By: Barb Biagioli
Bright pink and perfect for adding a pop of color to a gray winter day! Goes great with a snack plate, or spread over sourdough bread for sandwich.
Beet Hummus Recipe
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 2 cups
INGREDIENTS
2 red beets, cooked
2 garlic cloves
2 cups chickpeas, cooked – drained – rinsed
2 tbsp tahini
4 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp filtered water
¼ tsp cumin
½ tsp Himalayan salt
INSTRUCTIONS
1. In a blender or food processor, combine your beets, garlic, chickpeas, tahini, olive oil, lemon juice, water, cumin and salt and blend until smooth. Add additional water or olive oil to thin if necessary.
2. Scoop into a glass storage container or serving dish and allow to cool a bit if your beet was warm. Serve with fresh veggies for dipping or lathered on sourdough bread for a veggie sandwich. Store in the fridge for 5 days.
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