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Like hummus? How about beets? Blend them together to make this Beet Hummus with an earthy sweet taste and a dazzling, natural color.
Lands and Flavors turned one year old this week! I can’t believe it has been that long since I started blogging recipes here. I had never blogged before and when I started getting into it, I knew it wouldn’t be an effortless endeavor. Testing recipes, photographing the results, editing, including (hopefully) informative facts, and listing clear instructions and methods can get rather time-consuming. But all in all it has been a fun experience to interact with fellow vegans, foodies, and world travelers. So, for my one year blogiversary, I decided to take it back to where it all started with another yummy hummus recipe!
This hummus, with its wacky color and mellow flavors, is a beet-lover’s dream. Yes, it actually is that electric pink color you see in the photos! It’s a beautiful hue that looks almost unreal and really stands in contrast to the traditional beige hummus.
Hummus is already a healthy snack on its own, but the addition of beets puts it over the edge to attain super-healthy status. Healthy or not though, it tastes great and it’s a quick and easy way to use up extra boiled or roasted beets you may have on hand. Garnish it with more chopped beets, herbs, and lemon zest and serve it just like you would serve traditional hummus.
- 4-5 Tablespoons tahini
- 4 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic
- 1 teaspoon sea salt, possibly less if using canned chickpeas
- ¼ teaspoon cumin
- ⅓ cup water
- 1½ cups chopped cooked beets (roasted or boiled)
- 1½ cups cooked chickpeas or one 15-16oz can chickpeas, well-rinsed and drained
- Chopped parsley, slivered lemon zest, and extra virgin olive oil for garnish
- Blend the tahini, lemon juice, olive oil, garlic, salt, cumin, and water in a blender for about 10 seconds or until the garlic is puréed. Add the cooked beets and blend until smooth.
- Add the chickpeas and blend on high speed. The hummus should keep moving in the blender. If it stops moving, turn the blender off and use a spatula to scrape down the sides and remove the air bubble that may form near the blades.
- Keep blending until you get a smooth, creamy consistency. If it's too thick, add more water, ¼ cup at a time.
- When it's done and you've tasted it and adjusted the seasoning to your liking, dollop out the hummus onto a large plate. Use a spoon or spatula to spread it and create peaks and valleys.
- Drizzle the top liberally with olive oil and garnish with chopped parsley, slivered lemon zest, and a dusting of cumin if you like.
-The cumin can be replaced, too. Use coriander, allspice, or paprika instead.