Beet Hummus
Brighten your table with our Beet Hummus recipe. This vibrant and creamy hummus blends roasted beets with chickpeas, tahini, and fresh lemon juice, creating a nutritious and visually stunning dip that's perfect for snacking or entertaining.
Ingredients
- 2 roasted beets, small
- 1 15-oz. can chickpeas
- 1 large lemon, zested
- 1/2 large lemon, juiced
- 1 pinch salt and black pepper
- 2 large garlic cloves, minced
- 2 tbsp tahini
- 1/4 cup extra virgin olive oil
Directions
Serves 6
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Peel and dice beets into cubes and roast in oven at 350 degrees for 20-25 minutes.
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Once your beets are cooled place them in your blender or food processor and blend until only small bits remain.
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Add remaining ingredients except for olive oil and blend until smooth.
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Drizzle in olive oil as the hummus is mixing.
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Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. To make it have a smoother consistency, add a bit of water and blend.
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Will keep in the fridge for up to a week.
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