Beet Hummus
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 15- ounce can garbanzo beans (drained)
- 3-4 small roasted red beets (peeled)
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice (more as needed)
- 2-3 small cloves garlic
- 3/4 teaspoon kosher salt (or more to taste)
- Water as needed
- Cucumbers
- Radishes (breakfast or easter)
- Pea Pods
- Romanesco
- Purple or Yellow Colorful Cauliflower
- Any other assorted vegetables that strike your fancy
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Preparation
Step 1
Rinse and drain the chickpeas. If you want to get extra fancy, peel the exterior layer of the chickpea off and discard.
Step 2
Place all ingredients in the Prep&Cook bowl fitted with the ultrablade knife. Mix at speed 12 for 1 minute; scrape down the sides of the bowl. Mix again at speed 12 for another 1-2 minutes. If it’s still super thick, add 1 teaspoon of water and continue to mix until smooth.
Step 3
If you don't have a Prep&Cook then continue as follows: In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form.
Step 4
Scrape down the sides and blend again until everything is the same consistency.
Step 5
Add the beets, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
Step 6
Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
Step 7
To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips
Step 8
To serve, drizzle it with a little olive oil, and serve with crudite or crackers or pita.
Step 9
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