A vibrant and nutritious twist on traditional hummus, this pink beet hummus is not only visually stunning but also packed with flavor and nutrients. The addition of beets not only gives it a beautiful hue but also adds a subtle sweetness and earthiness to the hummus. Plus, it's oil-free, making it a healthier option for dipping veggies or spreading on toast.
Ingredients: 1 cup cooked chickpeas. 1/2 cup cooked beets, diced. 2 tablespoons tahini. 1 clove garlic. 2 tablespoons lemon juice. 1/4 teaspoon ground cumin. Salt to taste. Water, as needed.
Instructions: In a food processor, combine cooked chickpeas, diced beets, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth, adding water gradually as needed to achieve desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil optional and a sprinkle of sesame seeds or chopped fresh herbs. Serve with veggiekins or your favorite vegetables for dipping.
Prep Time: 10 minutes
Cook Time: 0 minutes
Jennifer Mercier
