Beet Hummus

I don’t know about you but I am definitely someone who eats with their eyes and this beautiful beet hummus has a way of making my mouth water 🤩👅💦

I am trying to make the most of my #pantrystaples in my #quaratinecooking and adding beets to chickpeas completely transforms a typical hummus into the crown jewel of a meal or an appetizer 💎✨

Beets are an underrated superfood and are packed with vitamins and minerals such as iron, folate and vitamin C which help with immune function, cell regeneration and detoxification of the blood ❣️❤️❣️

Ingredients:

  • 2 tbsp olive oil

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 2 tsp salt

  • 1 tsp ground peppercorn

  • 1/4 teaspoon asafoetida

  • 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish

  • 8 oz fully cooked and cooled beets

  • 2 tbsp tahini sesame seed paste

  • 1 lime, juiced

  • 1 tbsp cilantro, chopped

Instructions:

  1. Place a saucepan over medium-high heat. Once heated, add olive oil to the pan along with the cumin, coriander, salt, pepper and asafoetida and allow the spices to incorporate into the oil for 5-10 seconds. Set aside

  2. In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, lime juice. Add the spiced oil.

  3. Run processor to incorporate all of the ingredients

  4. Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)

  5. Transfer beet hummus to a bowl. Drizzle with extra virgin olive oil and cilantro.

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Stephanie Wright