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Beet Hummus

© 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

Beet Hummus

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr 5 mins

INGREDIENTS

1 Beet, cooked and chopped or 3 small pre-packaged beets
15 oz Can of Garbanzo Beans/Chick Peas, drained and rinsed
1 Clove of Garlic, large (use smaller for less spice)
1 Lemon, juiced
3 tbsp Olive Oil
1 tbsp Tahini
1 tsp Cumin
½ tsp Salt
Toppings: Olive Oil, Pine Nuts, Cilantro

DIRECTIONS

1

Cook the beet wrapped in foil for 1 hour in a 400-degree oven. Let cool and chop. If using pre-packaged beets, simply chop.

2

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

 1 Beet, cooked and chopped or 3 small pre-packaged beets
 15 oz Can of Garbanzo Beans/Chick Peas, drained and rinsed
 1 Clove of Garlic, large (use smaller for less spice)
 1 Lemon, juiced
 3 tbsp Olive Oil
 1 tbsp Tahini
 1 tsp Cumin
 ½ tsp Salt
 Toppings: Olive Oil, Pine Nuts, Cilantro

Directions

1

Cook the beet wrapped in foil for 1 hour in a 400-degree oven. Let cool and chop. If using pre-packaged beets, simply chop.

2

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.

Beet Hummus

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