easy beet hummus

Welp, I’ve tried to escape the inevitable, but here we are: fall. Technically we’ve got a few days left of summer, but the leaves are starting to change and the brisk smell of autumnal mornings are a constant reminder of the final dog days of summer.

There’s no evading the fact that fall is here to stay (until the dreaded W. season comes, that is). With the beginning of another school year and the end of summer, it’s time for most of us to get back into the routine. Whether that’s eating better, exercising or just getting your brain out of vacay mode.

Today’s recipe for beet hummus is a great snack for grownups and kidlets alike. Who can resist the bright pink hue of this healthy dip? I mean, look at it! It’s perfect with carrot sticks, celery or crackers.

Hummus is a personal addiction of mine. True, there are worse addictions to have, but I’m warning you, do not leave me alone with a tub of hummus if you expect there to be any left after I’ve had my way with it.

By now it’s obvious I have an affinity for beets as well. The first clue is the very name of this blog. Or the hearts and beets summer smoothie (RIP summer). Or even the hearts and beets brownie.

Here’s another beet based dish to add to the list!

beet hummus

 

beet hummus

The multiple steps in this recipe are to give it a whipped consistency like store-bought hummus, inspired by Inspired Taste.

Ingredients:

  • 1 large beet, roasted
  • One 15-ounce can chickpeas
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup tahini
  • one garlic clove, minced
  • 2 tablespoons olive oil + drizzle (for shizzle)
  • 1 teaspoon rock salt
  • 1/2 teaspoon ground cumin
  • 1+ tablespoons water (optional)
  • paprika (optional)

Instructions:

Wash the beet well. Chop off the ends, brush with olive oil and wrap in tinfoil. Roast at 375 for about an hour.

Combine lemon juice and tahini in a food processor or high powered blender and whip it up.

Add olive oil, garlic, cumin and salt and blend.

Open the can of chickpeas, rinse and drain the chick peas in a strainer. If you’re adding them to a food processor do half and half. Process the first half until combined, then add the rest and blend. If you’re using a blender you can use that method or dump them all in at once.

Finally, add your roasted beet and watch how the colour turns into a beautiful rich magenta, beeeeeautiful!

If the hummus is too thick or chunky you can add the optional water, a tablespoon at a time.

To serve, you can drizzle with olive oil and a few sprinkles of paprika.

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