Beet Hummus
Pretty pink beet hummus, made with easy boiled beets. This is a classic hummus with beets added for a little sweetness and a nice earthy taste.
Servings: 6
Equipment
- Measuring cups and spoons
- Food processor
- Small pot
Ingredients
- 1 Medium Beet Boiled or cooked (about ¾ cup chopped)
- 1 ½ Cups Cooked Chickpeas or a 15 oz. Can, drained and rinsed
- ¼ Cup Tahini
- 3 Cloves Garlic
- 3 tablespoon Olive Oil
- 3 tablespoon Lemon Juice
- 1 teaspoon Sea Salt Less if using Canned Beans
- ½ teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- Garnish: Drizzle of Olive Oil Lemon Zest, Chopped Dill or Parsley, a few Capers
Instructions
- Use a cooked beet, or begin by cutting the top and root off the beet and cover it with water in a small pot. Bring it to a boil and cook until the beet can be pierced with a fork (20 minutes or so). Once cooked, drain the beet and run it under cold water to cool it. With the tips of your fingers, rub the beets skin off under running water.1 Medium Beet
- Next combine the beet, chickpeas, tahini, garlic, lemon juice, spices, and oil in a food processor or high speed blender with enough water to make a spreadable consistency. I always start with ¼ cup of water and add a little more as needed. Add salt and adjust to taste.¼ Cup Tahini, 3 Cloves Garlic, 3 tablespoon Olive Oil, 3 tablespoon Lemon Juice, 1 ½ Cups Cooked Chickpeas, 1 teaspoon Sea Salt, ½ teaspoon Ground Cumin, ½ teaspoon Smoked Paprika, Garnish: Drizzle of Olive Oil
Nutrition
Serving: 1g | Calories: 202kcal