This is one of my favourite takes on hummus. It’s a great way to incorporate more beets into your diet and the colour is too pretty to not enjoy eating it on just about anything. I often use it as a dip for raw veggies, pita, tortilla chips, or as a spread on sandwiches. I also like using it as a substitute for dressing on salads or veggie bowls.
Ingredients
– 3/4 cup roasted beets (approximately 1 medium size)
– 1 and 1/2 cups soaked and cooked chickpeas or 1 can BPA free drained and rinsed (Eden Organic is my top recommendation for canned ones)
– 1 clove garlic
– 2 Tbsp. tahini
– 1 Tbsp. cold pressed olive oil
– Juice of 1 lemon
– 1 tsp cumin
– 1 tsp sea salt
– 1 Tbsp (or more) of water depending how thick you want it to be
Instructions
– Chop beets into cubes, drizzle with olive oil, and bake at 350°F for 45 min (until fork tender)
– Once beets have finished roasting, place all the ingredients in a blender and mix until you reach a smooth consistency.
– Feel free to add more cumin or sea salt
TIP: chop up an extra 4-5 beets to roast up so you can have some for left overs to add to other dishes, salads, or to eat as a quick snack.
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