Roasted Red Beet Hummus
This red beet hummus comes out a bright shade of fuchsia, making it a fun addition to any appetizer platter. Serve it with some garlic pita chips or fresh-cut veggies for a healthy, vegan snack anyone can enjoy!
Equipment
Ingredients
- 1 15-oz can Chickpeas or Garbanzo Beans
- 1/4 cup Fresh Lemon Juice 1 large lemon
- 2-3 oz Roasted Beets cooled – approximately 1 small beet
- 1/4 cup Tahini or substitute any nut butter or equivalent amount of ground sesame seeds
- 1 Medium Garlic Clove
- 3 tbsp Extra-Virgin Olive Oil plus more for serving
- 1/2 tsp Ground Cumin
- Salt as needed
- 3 tbsp Hot Water for thinning the hummus
Instructions
- Pull all of the ingredients in a food processor and pulse until smooth, then place in a bowl.
- To finish, drizzle with olive oil and serve with fresh-cut vegetables.
- Option: Add sliced green onions to the top of the hummus for garnish.
Notes
Bell pepper alternative: Use 2 roasted orange or red bell peppers. Cut the bell peppers into 1-inch strips, brush with olive oil, and roast at 400 degrees for 40 minutes. Let cool. Blend in the food processor with all the rest of the ingredients.
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