I’m loving the amazing natural colors that come from beets. This recipe is the perfect companion to fresh veggies and is sure to impress a crowd at your next gathering!
- 1 1/2 cups chickpeas (15 oz can)
- 1/4 cup tahini
- 2 cloves garlic
- 1 red beet
- Zest of 1 small lemon
- Juice of 1 small lemon
- 2 Tbsp extra virgin olive oil
- 2 Tbsp cool water
- 1/2 tsp cumin
- Salt and pepper to taste
Start by preparing your chickpeas. If you’re in a pinch you can always use canned chickpeas (drain and rinse), but I really find that cooking dried chickpeas makes a huge difference in flavor. I usually make them in my Instant Pot.
Wash your beet really well, remove the stem, toss in a little olive oil, and wrap in aluminum foil. Roast in the oven at 375° for 50-60 minutes, until soft. Remove from the oven to let cool. Once cool, place in your food processor with the 2 Tbsp cool water and process until you’ve reached a puree.
Add your remaining hummus ingredients to the food processor and process until creamy. You can add an extra 1/2 Tbsp olive oil at a time if you want an even creamier consistency.
Transfer to a small serving bowl, garnish with lemon zest, and serve with your favorite fresh veggies!