Beet Hummus Recipe
One of my favorite ways to make hummus is with beets because of the hot pink color! I don’t necessarily taste the beets too much in the hummus; instead I taste the garlic and lemon. BUT who doesn’t like to eat something that looks as pretty as this?! PLUS you gain the vitamins, minerals, and nitrates from the beets. To learn more about nitrates and how they can affect your performance, read about it here.
It depends on how many servings you need, but I like to make my hummus based on how many cans of chickpeas I have available. This recipe with one 15 oz can of chickpeas makes about six 1/3 cup servings.
Beet Hummus
Ingredients:
1 small roasted beet
1 15 oz can chickpeas drained
1 large lemon zested
1/2 large lemon juiced (you can use the same one you zested)
1 large pinch salt
1 large pinch black pepper
2 cloves garlic minced
2 Tbsp tahini
1/4 cup + 1 Tbsp extra virgin olive oil
Directions:
Preheat oven to 375 degrees F and line baking sheet with parchment paper or tin foil
Peel beet before cutting in large cubes
Toss cubed beet in 1 Tbsp olive oil and spread on baking sheet
Bake in oven for 20-25 min or until soft (test with fork)
One beet has cooled, place in food processor and blend until only small bits remain
Add remaining ingredients except olive oil and blend until smooth
Drizzle in olive oil as the hummus is mixing
Taste and adjust as needed (either adding more salt, pepper, or lemon juice(. If too thick, add water to thin
Serve with vegetables or favorite cracker and garnish with fresh parsley and olive oil, if desired
Enjoy or keep refrigerated up to one week
