Recipes|Featured Main
Beet Hummus
Difficulty Level: Easy
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Prep Time:10 Minutes
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Yield:2 Cups
Ingredients
- 1 medium beet, roasted and peeled
- 1 (15 ounces) can garbanzo beans, drained and rinsed
- 1 clove garlic
- 2 tablespoons tahini
- 1 large lemon, juiced
- ¼ cup extra virgin olive oil
- Salt to taste
- Warm water, if needed
- 1 medium beet, roasted and peeled
- 1 (425.24g) can garbanzo beans, drained and rinsed
- 1 clove garlic
- 25.56g tahini
- 1 large lemon, juiced
- 59.15ml extra virgin olive oil
- Salt to taste
- Warm water, if needed
Let’s talk about color- this hummus is vibrant pink, nutritious and delicious. Serious showstopper!
Preparation
STEP 1
Place beet, garbanzo beans, garlic, tahini and lemon juice into bowl of food processer. Puree.
STEP 2
Add olive oil and mix. Season with salt and mix. Taste and adjust seasoning if necessary. If hummus appears too thick add a little warm water to loosen.
STEP 3
Transfer to serving bowl or store in refrigerator until ready to serve.
Options
To roast beet, trim off stem, wash well, drizzle with oil and wrap in foil. Cook at 400˚F until fork tender, about an hour. Peel skin once cool to the touch.
Serve this hummus with fresh cut vegetables, pita, crackers, or in a wrap. You can top it with an extra drizzle of olive oil and/or fresh lemon zest and minced parsley.