Beet and Lemon Hummus

Hot pink and delicious! I love roasted beets and I love hummus, so why not put the two together!? This super fun recipe switches things up and is a great conversation starter! Want regular hummus? Just omit the beet! Ingredients: 2 c chickpeas, soaked and cooked 1 small beet, roasted and peeled ½- ¾ c water (preferably some of the chickpea cooking water) Zest of 1 whole lemon Juice of half a lemon 2 T tahini 2 T olive oil 1-1.5 t sea salt Preparation: Preheat oven to 400. Roast whole beets (just cut of top and bottom) for about an hour and a half. Check doneness with a knife, it should be soft like butter (if you know what I mean). If not finished yet, turn oven off but put beets back in so they can coast and continue cooking gently. When they are finished, let them cool and then slide skin off using your hands. It should come off pretty easy. You can use gloves if you don’t want to stain your nails, but I kind of like it! I do this every week, so I always have roast beets on hand for salads and smoothies. Using a high-powered blender like a Vitamix, combine all ingredients - adding the water slowly and as needed to make it blend thoroughly. Remember, it will thicken a bit in the fridge. Blend until smooth and garnish with additional lemon zest.

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