Beet hummus
There’s only one thing better than hummus–and that’s vibrant pink hummus! This modern take on the classic blends beetroot for a hint of earthy flavor, extra nutrients, and a presentation that wows. It’s as beautiful as it is delicious, perfect for spreading, dipping, and adding a pop of flavor to your fresh vegetables.
Ingredients
(SERVINGS: 4)
- ½ cup almonds or hazelnuts
- 1 15-oz. can of cooked chickpeas, drained and rinsed
- ½ cup cooked beetroot
- 2 tbsp. tahini
- 1 garlic clove
- Juice of half a lemon
- 1 tsp. salt
- 1 tsp. cumin
- 2 tbsp. olive oil
Preparation
- Blend: In a blender, pulse the almonds or hazelnuts until ground into a powder.
- Combine: Add the remaining ingredients and blend until smooth.
- Finish: Serve with warm pita or fresh veggies, such as carrots or cucumbers.
Tips
Want to make your hummus orange instead? Simply replace the beetroot with ½ cup of cooked carrots.
Try Plant-based Today
Sign up to get great tips and recipes
