Description
I know beet hummus may not sound like it would taste very good. However, when I tried the hummus I couldn’t taste the beet anymore and it had the most beautiful purply pink color. I could eat it with carrots and just enjoy it on a wrap or piece of toast. You seriously can’t taste the beet and I can’t stress this enough because I know this is what worries most people with these kinds of recipes. Beets are just packed with great nutritional benefits so I seriously recommend this recipe. Store in the refrigerator.
Ingredients
- 1 medium beet, top and bottom trimmed
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 (15 ounce) can chickpeas, rinsed and drained
- ¼ cup olive oil
- 1 tablespoon water, or as needed
Instructions
- Bring a pot of lightly salted water to a low boil. Add beet and cook until tender
- about 20 minutes. Remove beet and allow to cool
- or place in a bowl of cold water. Peel beet
- cut into small pieces
- and transfer to the bowl of a food processor.
- Add tahini to beet pieces and blend until smooth. Add lemon juice
- garlic
- and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts
- blending after each addition. Stream olive oil in slowly
- with the processor running
- until hummus is smooth but still thick and spreadable. Add a bit of water if needed.
Servings: 10