Roasted Beet Hummus
This gorgeous, velvety, bright pink hummus is the perfect snack to dive into. Made by adding roasted beets to a base of classic hummus, I hope this dip will become a new snacking favourite and a staple in your kitchen.
Servings 3 cups
Equipment
- Food processor or high-speed blender
Ingredients
- 1 large garlic clove
- 1/4 cup olive oil
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cups cooked chickpeas (one 19oz can)
- 1/2 cup roasted beets, chopped
- sea salt and fresh black pepper, to taste
Instructions
- Add the garlic, olive oil, tahini, and lemon juice to a food processor or high-speed blender and blitz. Add the remaining ingredients and blend until smooth. You can add a bit of water, one tablespoon at a time, to get things going if needed.
- Transfer the hummus to an airtight container and store in the fridge for up to a week.