Beetroot Hummus
Hummus, also spelled hommus or houmous, is a dip of Arab origin, spread, or savory dish made from cooked and mashed chickpeas blended with tahini, lemon juice, and garlic.
The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika, but in this variation we’re adding a taste of earthiness to the dish.
This pinky hummus makes a super easy party appetizer and snack, and it looks and tastes fabulous. It’s also healthy, vegan, gluten-free and it’s loaded with nutrients. You can make it up to 2 days ahead of your party and it’s versatile - spreadable and dippable!
Hummus is usually eaten with pita bread, but feel free to serve it with crackers or cut up veggies of your choice.
You need to use cooked beets for this recipe. To save time, you can buy vacuum-packed cooked beets in the grocery store if you don’t feel like cooking them yourself. They are found it in the refrigerated aisle in grocery stores.
First blend cooked beetroots, drained chickpeas and garlic until smooth. Season with salt and pepper, lemon juice, a tablespoon of tahini and olive oil and blend some more.
Beetroot Hummus
Ingredients
Instructions
- First blend cooked beetroots, drained chickpeas and garlic until smooth. Season with salt and pepper, lemon juice, a tablespoon of tahini and olive oil and blend some more until smooth.
