Hot Pink Hummus
Who doesn't love hot pink hummus dip made with beets, garlic and lemon? Enjoy this striking recipe with whatever you would like for dipping.
Ingredients
- 1 boiled and chopped beet (about 1 cup)
- 1 15-oz can chickpeas or 1.5 cups cooked chickpeas
- 2 teaspoons water or aquafaba (liquid from can of chickpeas)
- 1/4 cup olive oil
- 2-4 tablespoons lemon juice
- 1 large garlic clove, minced
- 1/4 cup tahini
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
Dippers
- Fresh veggie sticks, dilly beans, crackers, kalamata olives, cherry tomatoes or whatever you wish to dip in the hummus
Instructions
- Boil one beet until tender all the way through (Usually 30-40 min), peel, and set aside. This can be done in advance.
- Drain the chickpeas saving two teaspoons of liquid to add to the hummus (or you can use water instead)
- In a food processor add the chickpeas, lemon juice, garlic, beet, tahini, cumin, sea salt and two teaspoons of water or aquafaba.
- Pulse for 30 seconds, stir and scrape down the sides, and pulse again for another 30 seconds.
- With the food processor running, drizzle in olive oil until well incorporated and hummus turns creamy, no longer than 30 seconds.
Notes
Yield: 2 Cups
Did you try this recipe and love it? Tag me at Mention @thisnoshtalgiclife or tag #thisnoshtalgiclife