The Best Beet Hummus Recipe, Ever!
Okay, it's time to switch it up. Regular beige hummus, out. Creamy beet hummus, in! Total time in the kitchen, 5 minutes.
Equipment
- Food Processer or Blender
Ingredients
- 1 cup canned chickpeas
- 2 cooked beets (approx 4 oz each)
- ¼ cup fresh lemon juice
- 1 clove garlic peeled
- ½ cup tahini (sesame paste)
- ¼ cup extra-virgin olive oil
- 1 tablespoon filtered water
- 3 teaspoons ground coriander
- ¾ teaspoon pink himalayan salt or fine sea salt add extra if needed
- black sesame seeds for garnish (optional)
Instructions
- Combine chickpeas, beets, lemon juice, garlic, tahini, olive oil, filtered water, coriander, and salt in food processor or blender process until the mixture is smooth and light or bright pink (2 minutes).
- Season to taste with salt. Scrape the hummus into a bowl and sprinkle with black sesame seeds and an extra drizzle of if desired.
- Beet Hummus will keep in an airtight container in the refrigerator, for 2 days.