Enjoy this bright and colorful dip with warm pita bread and fresh crunchy veggies!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Ingredients
3cooked beetssmall
1canchickpeas15 oz
1 tsplemon zest
1lemonjuiced
2clovesgarlicminced
¼cuptahini
¼cup olive oil
salt to taste
Instructions
Add the beets to the bowl of a large food processor. Process until small little bits remain.
Add the remaining ingredients (except for the olive oil) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts, sesame seeds, and fresh chopped parsley, if desired.
Notes
To cook your beets: scrub and place in a pot. Cover with water and bring to a boil. Reduce heat and continue to simmer for 30 - 60 minutes until fork tender. Run under cold water and peel.