© Sunshine Urbaniak
Beet Hummus
There’s nothing quite like freshly made hummus. It’s very easy and quick to make, plus there are endless ingredients you can add to make it to your liking. I’m always looking for ways to eat more beets, so throwing one into the classic hummus recipe is always fun, because of its color, but also so delicious. To help deepen the beet flavor, I add some cumin. I usually serve hummus with pita chips or, my favorite, thinly sliced, toasted Foccacia bread. Again, you can add more depth of flavor with herbed Foccacias, like rosemary or garlic. You can have fun with toppings too. Here I add a swirl of olive oil, pine nuts, and minced cilantro, which plays nicely with the added cumin. Enjoy!
Beet Hummus
Servings: 4-6
AuthorSunshine UrbaniakCategorySidesTotal Time1 hr 5 minsINGREDIENTS
DIRECTIONS
Cook the beet wrapped in foil for 1 hour in a 400-degree oven. Let cool and chop.
Combine all the ingredients in a food processor and blend until smooth. If needed, add more olive oil. Top with a swirl of olive oil, pine nuts, and minced cilantro. Serve with pita chips/bread, or toasted focaccia bread sliced thin.
Ingredients
Directions
Cook the beet wrapped in foil for 1 hour in a 400-degree oven. Let cool and chop.
Combine all the ingredients in a food processor and blend until smooth. If needed, add more olive oil. Top with a swirl of olive oil, pine nuts, and minced cilantro. Serve with pita chips/bread, or toasted focaccia bread sliced thin.
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