Beet Hummus
This beet hummus recipe combines the earthy flavor of beets with the creamy goodness of traditional hummus. It's vibrant in color and packed with nutrients, making it a delightful spread or dip for any occasion. Whether enjoyed with pita chips or fresh veggies, it’ll brighten up your snack time! Plus, it’s quick and easy to make, perfect for impressing your friends at parties or as a healthy option for your lunchbox.
Ingredients
- 1 medium beet about 8 oz, boiled and chopped. (You can use canned beets too if you’re in a hurry!)
- 1 can 15 oz chickpeas, drained and rinsed
- 2-3 tablespoons tahini adds creaminess!
- 2 tablespoons olive oil
- 2 tablespoons lemon juice fresh is best!
- 1-2 cloves garlic adjust based on how garlicky you want it!
- Salt to taste
- Paprika and sesame seeds for serving totally optional but look nice
Instructions
- Prep the Beet: If you’re using a raw beet, peel it, chop it up, and boil it until fork-tender (about 30 minutes). If you’re using canned beets, just drain and rinse them. Easy peasy!
- Blend, Blend, Blend: Once your beets are ready, toss them into a blender or food processor. Add the chickpeas, tahini, olive oil, lemon juice, and garlic.
- Season to Taste: Start blending! You’ll want to blend until it’s super smooth. If it’s a bit thick, add a splash of water to help it along. Once it’s blended to your liking, give it a taste and add salt or more lemon juice if needed.
- Serve It Up: Scoop your beet hummus into a bowl. Drizzle a little olive oil on top, and sprinkle with paprika and sesame seeds for that wow factor!