Beet Hummus
Your tastebuds won't miss a beet when you make this beet hummus! Its vibrant color will attract anyone over to dip to their heart's content!
Servings: 1 cup
Equipment
Ingredients
- 1 beet boiled until fork-tender, peeled, and chopped
- 2 cloves garlic
- 2 tablespoons tahini
- 1 ½ cups (246 g) canned garbanzo beans drained and rinsed
- ⅓ cup (79 ml) fresh lemon juice from about 2 lemons
- ½ cup (118 ml) olive oil plus more for serving
- Kosher salt
Instructions
- In the bowl of a food processor, combine the beet, garlic, tahini, and garbanzo beans. Pulse until the beans are well broken up.1 beet, 2 cloves garlic, 2 tablespoons tahini, 1 1/2 cups canned garbanzo beans
- Add the lemon juice through the feed chute and with the processor running, add the olive oil in a stream through the feed chute. Process the mixture until very smooth and creamy.1/3 cup fresh lemon juice, 1/2 cup olive oil
- Season with salt.Kosher salt
- Transfer hummus to a bowl, drizzle with more olive oil, and serve immediately or refrigerate for up to 5 days.
Notes
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC. Photographs copyright © 2016, Heather Christo, LLC
Nutrition
Serving: 0.25 of recipe | Calories: 409 kcal | Carbohydrates: 22 g | Protein: 8 g | Fat: 33 g | Fiber: 1 g | Sugar: 2 g
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