Lively beet hummus so delicious and nutritious you must try!
A popular Middle Eastern Dip with a twist perfect with fresh veggies or pita bread.
Beets have an undertone earthy flavor that we are obsessed with. Beet hummus, beet brownies, beet stir-fry, you name it we are going to try it. Can you blame us? Look at that color!
1 can chickpeas
3 tbsp tahini
2 tbsp fresh lemon juice
1 inch lemon zest*
3 cloves garlic
1 tsp sea salt
5 tbsp water
1 ½ tsp ground cumin
2 tbsp + drizzle** of olive oil
1 medium roasted beet
small square of foil
1) First roast your beet. Remove stem and root from beet and rinse thoroughly. Wrap beet in foil and drizzle** with olive oil and cut 1 clove of garlic into chunks and place on top or around beet and wrap lightly in foil. Then bake wrapped garlicky beet at 400° F for 1 hour.
2) Microwave chickpeas, juice and all, for 2 minutes in microwave safe bowl and then drain and rinse.
3) Remove skin from beet – once roasted it will fall right off and lightly chop and add to processor. Add all ingredients into food processor and blend!
If you want a creamier hummus add more tahini or oil, about ½ tsp of each. If you enjoy a heartier version good for pita bread don’t add as much liquid, ½ tsp less oil. We enjoy it either way, but we think this recipe got it right. Enjoy!
*Lemon zest is literally the outer yellow part of a lemon. Cut off about an inch for a more lemony flavor, but try to avoid adding the white bitter inside. Be sure to wash lemon prior to cutting zest!
**We mean drizzle as in a few drops of oil to lightly coat beet.