Beet hummus

Beet hummus, also known as pink hummus is an earthly succulent little spread. As a kid I hated beets; but now it is one of my favorite root vegetables. And I also adore the color. Usually something this bright and pink would be taken for dessert, but no! There are many way to eat a beet hummus. Treat it like a classic hummus; as a dip, as a spread in your sandwich, or as a paste for your pasta.

Turn up the BEET on a classical hummus, for a flavorful pink hummus!

Ingredients:
Tahini:
1/2 cup sesame seeds
1/2 cup olive oil
a pinch of salt

Hummus
1 lemon juice
4 garlic cloves
2 tbsp olive oil
1 tsp cumin
1 tbsp salt
1/2 tsp black pepper
2 medium beets
15 oz chickpeas

Let’s get started!!!

First, get your tahini ready. It’s a very simple delicacy to make. Simply put equal parts sesame seeds and olive oil, and a pinch of salt in a blender and blend for a good two minutes. You will get a creamy and nutty sesame butter. Although it is good on it’s own, this time around we are using it to make a beet hummus.

To start the hummus, the beets have to be cook. You can roast them in the oven, but I simply boiled them with a pinch of salt. Once they are cooked through, peel the skin off. Roughly dice the beets and put them in a blender or food processor with all the other ingredients for the hummus. Blend until a smooth puree forms, for about a minute. And then your earthy flavorful hummus will be done.

Enjoy your food
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