Beet Hummus
The ultimate creamy, vibrant dip! Beet Hummus combines earthy beets and chickpeas for a delicious and healthy snack. Perfect for any gathering or as a quick bite, this easy recipe will surely impress your guests and satisfy your cravings!
Equipment
- Baking Sheet
- Food Processor
- Blender
Ingredients
- 2 cans chickpeas 14- to 16-ounce, drained
- 4 ounces roasted beets about 2 to 3 small
- 2 teaspoons salt
- 3 cloves garlic
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/4 cup olive oil
Instructions
- In a food processor, combine chickpeas, beets, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
- Add tahini and lemon juice and process for 15 seconds.
- Scrape down the sides of the bowl and continue to process until you have a smooth puree.
- With the machine running, slowly drizzle in olive oil and process until incorporated.
- Taste and adjust seasonings as desired.
- Transfer the hummus to a serving bowl and enjoy!
Notes
- Tip 1: Store leftover hummus covered in the refrigerator for up to 4 days.
- Tip 2: You can freeze hummus in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Tip 3: Pair with a variety of dippers such as sliced cucumbers, carrots, or pita bread for a well-rounded snack.
- Tip 4: Try adding roasted garlic instead of raw for a sweeter taste or incorporate herbs like dill or parsley for extra freshness.
- Tip 5: This recipe makes about 12 generous 1/4 cup servings, perfect for parties or meal prepping.