Hummus with Beets
Ingredients
- 2 cup chickpeas cooked, (or from can), remove skins for a more smooth finish
- 15 oz beets canned, drained (or 8 oz fully cooked and cooled beets)
- 3 tbs tahini paste
- 1 small clove garlic
- lemon juice from 1/2 a lemon, more if needed
- kosher salt
- 1/2 tsp each cumin coriander, and sumac (optional)
- 2 ice cubes more if needed
- extra virgin olive oil
- feta cheese and parsley for garnish
to serve
- pita bread or pita chips
- veggies to dip
Instructions
- In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
- Run the processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
- Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
Notes
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by garnishing with salty feta and fresh parsley.
- Cook's Tips: For creamier hummus, remove the chickpea skins. Adding a couple of ice cubes while the food processor is running also helps the texture by making the hummus more fluffy and creamy.
Tried this recipe?Let us know how it was!