Easy Beet Hummus
this beet hummus provides an awesome pop of color for your next veggie tray or chip dip platter
Servings: 6 people
Calories: 280kcal
Cost: $15
Equipment
- baking sheet
- Food processor or strong blender
- sharp knife
- cutting board
Ingredients
- 1 can chickpeas (15 oz), drained
- 1 lemon zest and juice
- 3 tbsp tahini
- ¼ tsp salt
- 2 medium sized beets
- 1 clove garlic peeled
- ¼ cup olive oil plus more if needed
- 1 pinch red pepper flakes
Instructions
- Preheat the oven to 375°. Wash your beets thoroughly, making sure all dirt is removed. Chop off the rough root and then wrap both beets in foil. Drizzle and rub a small amount of olive oil on them before sealing the foil, and then place in the oven for 50 minutes. The beets should be soft enough to easily stick a knife through them. Let cool for for a few minutes.
- Chop up your beets into smaller pieces. If you are using a blender, you might need to cut them up even smaller so they don't get stuck.
- Drain your chickpeas and add them to the food processor, followed by the lemon juice and zest, tahini, salt, red pepper flakes, garlic, and beets. Pulse the processor until the mixture appears smooth. Take off the lid and wipe the sides down. Add the 1/4 cup of olive oil, replace the lid and process again until smooth. If the hummus still appears chunky, add some more olive oil until it is loose enough to dip chips in easily (but not drippy).
- Spoon hummus into a bowl. Top with a sprinkle of lemon zest if desired.