Beet Hummus
Colorful and a nice change from ordinary ones, this Beet Hummus is so tasty! Grab a couple beets and make this amazing appetizer!
Ingredients
- 2 medium cooked beets, room temperature and cut into 1/2-inch pieces tips & tricks
- 1 can (19 oz./540ml) chickpeas, drained and rinsed
- 2 large cloves garlic, cut into pieces
- 3 tbsp. freshly squeezed lemon juice tips & tricks
- 3 tbsp. homemade tahini see Recipe
- 3 tbsp. extra virgin olive oil, or as needed tips & tricks
- 1 tsp. ground cumin
- 1/2 tsp. za'atar see Recipe
- 1/2 tsp. hot paprika
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/2 tbsp. finely chopped parsley, for garnish tips & tricks
- 1/2 tsp. finely chopped lemon zest, for garnish
Directions
- In the bowl of a food processor with the blade attachment, add chickpeas, cooked beets, chopped garlic, lemon juice, and tahini. Blend until smooth and clean the sides and the bottom of the bowl when needed.
- While machine is running, slowly pour in oil through the feed tube and blend until velvety and smooth.
- Add ground cumin, za’atar, hot paprika and salt. Process once again before tasting and adjusting if necessary.
- Transfer to a serving bowl and sprinkle on some parsley and lemon zest. Serve with naan, celery, carrots, cucumber, pita crisps, man'oushe, etc.