Beet Hummus
Vibrant magenta hummus made with roasted beets, chickpeas, tahini, and lemon. Earthy, creamy, and stunning on any appetizer spread.
Ingredients
- 8 oz roasted beets (or vacuum-packed cooked beets), peeled, roughly chopped
- 2 cans canned chickpeas, drained, rinsed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2 cloves garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 2 tbsp ice water
Instructions
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1
Add 8 oz peeled, roughly chopped roasted beets (or vacuum-packed cooked beets), 2 cans drained, rinsed canned chickpeas, 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 cloves minced garlic cloves, 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin, and 1/2 tsp kosher salt to a food processor.
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2
Process for 1 minute until roughly combined.
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3
With the machine running, add 2 tbsp ice water one tablespoon at a time and process for another 2 minutes until very smooth and creamy.
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4
Taste and adjust seasoning with more salt or lemon juice.
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5
Transfer to a serving bowl, drizzle with additional olive oil, and serve with pita chips or sliced vegetables.