Beet Hummus
Published
Bright, beautiful, and packed with flavor, this vibrant beet hummus is a delicious twist on a classic dip. With its naturally sweet and earthy flavor, it's a festive way to celebrate Valentine’s Day without all the candy and chocolate. Plus, since February is Heart Health Month, it’s a perfect reminder that nourishing your heart can be as simple as adding more plant-based goodness to your plate!
Ingredients
1 small roasted beet
1 15-oz. can chickpeas
1-2 lemons (should yield 1/3 cup of lemon juice)
1 tsp salt
2 large cloves garlic (minced)
2 tbsp tahini
1/4 cup extra virgin olive oil
Instructions:
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To roast the beet: to roast a beet, wash and drizzle with olive oil and salt, wrap in foil and place in oven at 400 degrees, for about an hour (until a fork easily slides in it). Wait for the beet to cool and peel off the skin. If skin does not come off easily, keep in over for 5-10 minutes longer.
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Once your beet is cooled and peeled, quarter it and place it in a food processor or blender.
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Add remaining ingredients and blend until smooth.
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Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
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Serve in a bowl and sprinkle with parsley, radishes, or pine nuts.
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Pair it with carrots, cucumbers, or a light rice cracker as an appetizer.
