I’m still loving the amazing natural colors that come from beets. In this recipe, I roasted a red beet and a couple cloves of garlic, added them to my homemade hummus recipe, and ended up with this beautiful color and flavor. This recipe is perfect to impress a crowd at your next gathering!
- 1 1/2 cups chickpeas (cooked)
- 2 cloves garlic
- 1 red beet
- Juice of 1 lemon
- 1/4 cup tahini
- 2 Tbsp olive oil
- 2 Tbsp cool water
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp lemon zest
Start by preparing your chickpeas. If you’re in a pinch you can always use canned chickpeas (drain and rinse them really well), but I really find that cooking dried chickpeas makes a huge difference in flavor. I have made them in my crockpot as well as in my Instant pot with great success and results!
Wash your beet and cut into several pieces. Roast in the oven along with your 2 cloves of garlic at 400° for approximately 15 minutes, until soft.
Put your chickpeas, tahini, and lemon juice, and olive oil in the food processor and blend/process for 1 full minute.
Add your roasted beet, garlic, water, cumin, paprika, and salt to the food processor and blend/process again for an additional 1-2 minutes. If you haven’t achieved a creamy consistency, add more cool water, 1 Tbsp at a time and continue to blend.
Transfer to a small serving bowl, garnish with lemon zest, and serve with your favorite fresh veggies!