Vibrant Beetroot Hummus!
Prep time
Cook time
Total time
Give your hummus a beautiful and nutritious makeover with this beetroot hummus recipe! Who doesn't love a vivacious bright pink snack?!
Author: Skylar Edberg for The Eclectic Kitchen
Recipe type: Dip, Appetizer, Condiment
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 3 cups
Ingredients
- 2 (15-oz.) cans chickpeas, drained, rinsed
- 2 cups cooked beets, roughly chopped
- 2 garlic cloves, grated
- 6 tablespoons tahini
- 6 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ΒΌ cup extra virgin olive oil
Garnishes
- pickled red onions
- avocado
- fresh herbs
- lemon zest for garnish
- pomegranate seeds
Instructions
- Place the chickpeas In a medium saucepan and cover with water about 1 inch above the beans.
- Bring the chickpeas to a boil over high heat, then reduce heat to medium-low and simmer, until chickpeas begin to fall apart, about 20 minutes. Carefully Reserve 1 cup cooking liquid and drain.
- In a food processor pulse together the warm chickpeas, beets, garlic, tahini lemon juice and salt.
- Slowly drizzle in the olive oil until desired consistency is achieved.
- Serve the hummus spread over a piece of rustic bread and top with avocado, flaked sea salt and fresh herbs or serve as a dip with pita chips and veggies!
- This dip is very versatile and keeps in the refrigerator for about 1 week.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/03/21/vibrant-beetroot-hummus/