If you’ve never heard of beet hummus, you’re missing out. It’s just as delicious as regular hummus, but the slightest bit more sweet from the addition of beets. Plus, it’s PEENK.
Hummus is great and all, but beet hummus? It’s fun. Festive. And freaking delicious.
I’ve been putting this stuff on my daily sammich, eating it with some crunchy carrots, and sneaking spoonfuls straight out of the container. It’s so addicting.
OK on an unrelated note: I am creating my July calendar right now, and would LOVE to hear what types of recipes you’d like me to make! Do you want more basics? Grilling stuff? How much savory v sweet?
Happy almost weekend, loves. You ROCK.
- 2 cups beets, roughly chopped (about 2 medium of 3 small beets)
- 1½ cups chickpeas (made at home is ideal, but canned is OK)
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill
- ¾ teaspoon salt
- black and white sesame seeds, for garnish
- pine nuts, for garnish
- olive oil, for garnish
- Boil water in a medium pot over high heat. Add in beets and cook until slightly soft. They will be ready when you can stick a fork into the beets with little pressure. Drain and allow to cool slightly.
- In a food processor or blender, pulse beets until they resemble small pebbles. Add in chickpeas, tahini, olive oil, lemon juice, dill, and salt.
- Pulse mixture to desired consistency. I like my hummus thicker, but if you prefer a creamier hummus, just keep pulsing the mixture.
- Plate in a shallow bowl, then top with black and white sesame seeds, pine nuts, more fresh dill, and olive oil. Serve as a dip, or spread on a sandwich. The possibilities are endless!