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Beet Hummus - Chestermere Food Bank
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Print Recipe

Beet Hummus

Enjoy this bright and colorful dip with warm pita bread and fresh crunchy veggies!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes

Ingredients

  • 3 cooked beets small
  • 1 can chickpeas 15 oz
  • 1 tsp lemon zest
  • 1 lemon juiced
  • 2 cloves garlic minced
  • ¼ cup tahini
  • ¼ cup 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.