Friday, June 27, 2014

Beet Hummus

I've been messing around with a recipe for the world's prettiest hummus and finally it's ready for sharing! Classic chickpea hummus gets a bright pink makeover with the addition of roasted beets - it is completely stunning and just so happens to be the perfect dip for any of your summer snack or crudité platters. 

Beet Hummus 
makes 4 cups

4 large red beets, oven roasted at 400 degrees until fork tender and peeled
2 cans (15.5 oz) garbanzo beans (chickpeas), rinsed and drained
2 lemons, juiced and zested
1 large clove garlic, smashed
2 Tbsp tahini (sesame seed paste)
1/2 cup good olive oil 
kosher salt, to taste 
fresh cracked pepper, to taste 

1. Blend all of your ingredients together in your vitamin blender (or food processor) but if you have the vitamix you will get a really lovely silky texture versus the more rustic texture you will get with a different blender or food processor (but have no fear, it will taste great either way). 
2. Season with salt and pepper. 
3. Enjoy! 

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