Beet Hummus
Author: 
 
Beet Hummus, with its stunning natural color and earthy sweet flavor, is an easy-to-make twist on the traditional version.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Keep blending until you get a smooth, creamy consistency. If it's too thick, add more water, ¼ cup at a time.
  4. 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.
  5. Drizzle the top liberally with olive oil and garnish with chopped parsley, slivered lemon zest, and a dusting of cumin if you like.
Notes
-Almost any herb will work in place of the parsley. Cilantro, dill, tarragon, and even sage, are all good choices.

-The cumin can be replaced, too. Use coriander, allspice, or paprika instead.
Recipe by Lands & Flavors at https://www.landsandflavors.com/beet-hummus/