Red Beet Hummus Recipe

RECIPE BY: MAUREEN ABOOD

Red beet hummus is both a beautiful and super delicious way to add color and even more nutrients to our daily hummus fix. Red beet hummus is vegan and gluten-free! Make roasted beets or use pickled or canned beets to save time. Serve the red beet hummus as a dip for a group or individually on plates for a great lunch or first course with pita bread, crudite, or pita chips.

INGREDIENTS

3-4 red beets, roasted, peeled, and cut in bite-sized pieces
3 cups cooked, drained chickpeas (peeled chickpeas will yield a smooth result)
1 clove garlic, green sprout removed
1/4 cup tahini
Juice 1/2 lemon, plus more to taste
Kosher or sea salt, to taste
Extra virgin olive oil, for drizzling
Toasted sesame seeds, for garnish

INSTRUCTIONS

1. In the bowl of the food processor, puree 2 tablespoons of the roasted beet pieces with the chickpeas and garlic clove. Stop and scrape down the bowl as you go, processing for several minutes until everything is completely pureed. This mixture may be very thick and ball up in the processor, depending how much liquid may be left in the cooked chickpeas.

2. Add the tahini, lemon juice, and a pinch of salt. Process, taste, and add more salt or lemon juice to adjust texture and taste as needed.

3. For individual servings, spoon about ¼ cup of hummus on four small plates. Make a well in the centers using the back of the spoon, top with a spoonful of the beets, drizzle of olive oil, and a sprinkle of sesame seeds. Or, on a larger plate, spoon all of the hummus and create a well in the center. Top with the beets, drizzle with olive oil, and sprinkle with sesame seeds.