Beet Lemon Hummus
Beet & Lemon Hummus
Hummus is a healthy snack loved by most people, and you can add just a bit of color and zing to it with beets. It may take a bit of getting used to the deep red-purple color, but this type of hummus has the perfect balance of sweetness from the beets and nuttiness from the chickpeas, all mixed in with zesty lemon and tahini.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
Ingredients
- 1 small beet (roasted)
- 1 can chickpeas (cooked & drained)
- 1 1/2 large lemons
- Salt & pepper
- 2 cloves garlic (minced)
- 2 tablespoons tahini
- 1/4 cup extra virgin olive oil
Instructions
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Preheat oven to 425 degrees F.
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Wrap beet in aluminum foil and roast for 40-50 minutes.
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Once beet is cooled and peeled, quarter it and place it in food processor and blend well.
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Add all remaining ingredients, except olive oil, and blend until smooth.
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Drizzle in olive oil as hummus is mixing.
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Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If too thick, add bit of water.
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Serve immediately.