Easiest Beet Hummus
Ingredients
- 2 medium cloves of garlic
- One 15 ounce can chickpeas, rinsed and drained
- One 14.5 ounce can beets*, rinsed and drained
- 1/3 cup [80 g] fresh lemon juice (about 2 to 3 lemons)
- 1/3 cup [85 g] tahini
- Salt to taste
- Extra virgin olive oil for drizzling
- Paprika or za’atar* for sprinkling (optional)
Instructions
- Place the garlic in a food processor fitted with the blade attachment. Pulse until it is chopped finely.
- Add the chickpeas, beets, lemon, and tahini. Blend until completely smooth.
- Taste, add salt to taste, and blend again to combine.
- Spread thinly on a deep plate or shallow bowl. Dip the spoon across the surface to make swirls or dimples. Drizzle with extra virgin olive oil and sprinkle with spices.
Notes
* Make sure your beets are not the pickled kind. Or feel free to use fresh beets if you’d like (this is the equivalent of about 1 large or 2 medium-small beets): Simmer fresh beets until very tender and almost jelly-like. Let them cool and peel the skins away with a paper towel.
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Find it online: https://cardamomandtea.com/80621/beet-hummus/