RED BEET HUMMUS
RED BEET HUMMUS
I “heart” red beet hummus!
I have to be honest – I was nervous about making…and trying…this beautifully dahlicious side. It could go sideways really easy. “Beets…gooood. Hummus…gooood.” to quote Joey from Friends! I had never even made regular hummus from scratch…let alone beet hummus, but I was hosting a Galentine’s Day event and it was all things hearts and “red”, so I thought “now’s the time” to try something fresh & fun! Well it was a hit! Everyone loved it & I was getting “what’s the recipe?” all day. Not to mention…this colorful concoction is packed full of vitamins and minerals. Beets are an excellent source of fiber, folate (vitamin B9), magnesium, potassium, rich in iron and vitamin C. And the chick peas (chi chi beans as my Nana called them) used in hummus are high in protien and fiber. Food for the “heart” & soul!
So…here ya go! Roasted Red “Heart” Beet Hummus by the Dahlicious Kitchen.
Makes 6 servings
- 1 small roasted beet
- 1 15-oz. can cooked chickpeas (drained)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 Tbsps Tahini
- 1/4 cup extra virgin olive oil
Prep beet/s by rinsing and wrapping in tin foil. Roast beet/s (depending on your serving size) at 425 for about an hour
Using rubber gloves (to avoid your hands turning pink) run warm water over the beets & rub the skin until it slides right off.
When beets are cooled & peeled, quarter & puree beets in blender or food processor. Add remaining ingredients and blend until smooth.
Add extra ingredients to taste as needed. A pinch of water will “water it down” if it’s too thick.
- Drizzle a swirl of olive oil on top & sprinkle dried lavender or merrigold for garnish.
- Enjoy with raw beet chips, crudités or warm pita.
Keeps in fridge for a week and freezer for a month.