roasted red beet hummus
So vibrant and simple to make! It also keeps for about a week in the fridge and is the perfect go-to snack and add-on for any meal. Let's start dipping.
1 small-to-medium red roasted beet
1 15-oz. can cooked chickpeas
1 large lemon, zested
1/2 large lemon, juiced
1 healthy pinch of salt and black pepper
2 large cloves garlic, minced
2 heaping tbsp tahini
1/4 cup extra virgin olive oil
Step 1: See roasting instructions here.
Step 2: Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Step 3: Add remaining ingredients except for olive oil and blend until smooth.
Step 4: Drizzle in olive oil as the hummus is mixing.
Step 5: Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Step 6: Will keep in the fridge for up to a week.
The recipe and image are courtesy of Minimalist Baker