Red Beet Hummus

 

 

Red Beet Hummus
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This beet inspired hummus is great for snacking or bringing to a picnic.
Servings
6 servings
Servings
6 servings
Red Beet Hummus
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This beet inspired hummus is great for snacking or bringing to a picnic.
Servings
6 servings
Servings
6 servings
Ingredients
  • 1 medium red beet or two small
  • 1 15 oz can chickpeas drained, liquid saved
  • 2 cloves garlic peeled and smashed
  • 1 Lemon zested and juiced
  • 2 Tbsp olive oil divided
  • 1/3 cup tahini
  • 1 tsp cumin plus more to garnish
  • salt to taste
  • 1/4 cup parsley chopped
  • 1/4 tsp paprika
Servings: servings
Instructions
  1. Preheat oven to 400F. Wash beet throughly and wrap in aluminum foil. Bake until tender, about 30-40 minutes. Remove from oven and let cool.
  2. Once the beet is cool, peel the skin off and chop into 1/2 inch pieces.
  3. In blender or food processor add chopped beets, chickpeas, lemon zest and juice tahini, cumin, and 1/2 cup of reserved chickpea liquid. Blend 1 min 30 seconds. Add 1 Tbsp. olive oil and salt to taste and pulse to incorporate into a smooth consistency, 3-4 pulses.
  4. Add mixture to bowl and make an indentation in the hummus. Pour remaining olive oil into the indentation. Garnish with parsley, cumin, and paprika. Serve with vegetables and pita chips.
Recipe Notes

If it seems that the mixture is too thick, add more chickpea liquid and olive oil to the hummus. Add additional salt to taste.

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