Hummus with Beets

Course Dips & Sauces, Dips & Spreads

Cuisine Mediterranean, Middle Eastern

Prep Time 10

Total Time 10

Servings people

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.