Okay, so I admit… I was dying to make this beet hummus mainly because I was excited about the color. It happened to be a bonus that the recipe is delicious too, of course. But seriously, the color of this Beet Hummus is so beautiful. The beet flavor is subtle yet so different (and much better) from your average store-bought hummus. I’ve spent the last three days scrubbing red from my beet-stained hands but it was totally worth it for this amazing recipe.
Hummus is so easy to make and personally, I prefer fresh homemade hummus over store-bought any day. Not only is it a great dip for pita chips or veggies, but I love using it as a spread for sandwiches and wraps. This recipe was a great way to use the rest of my roasted beets (I had so many…) from earlier this week and the perfect way to make my wraps and veggie burgers a little more interesting! I hope you guys enjoy it!
15 oz can chickpeas, drained and rinsed
2-3 small roasted beets (how-to for roasting, here!)
1/4 cup walnuts
1/4 cup olive oil
1 tbsp tahini
1 large garlic clove
juice from 1/2 lemon
zest from large lemon
1 sprig of rosemary
salt, to taste
1. Add chickpeas to a food processor with walnuts, 1/2 of the olive oil, lemon juice and zest, tahini, garlic and salt. Pulse for 1-2 minutes scraping the sides as needed.
2. Add beets, rosemary, and remaining olive oil then pulse for 2-3 minutes more or until contents are mixed together, scraping the sides as needed. (If hummus is too dry, add more olive oil or a little water then pulse until mixed).
3. Top with more lemon zest and serve with veggies or crackers.