Beet Hummus

Prep Time:

Cook Time:

Season:

15 Minutes

60 Minutes

Winter

Ingredients

4 tbsp olive oil
4 cloves of garlic
2 medium beets
⅓ cup tahini
425g cooked chickpeas, drained
¼ tsp cumin
½ tsp salt
½ lemon, juiced
1 tbsp balsamic vinegar
2 ice cubes
Pine nuts, for garnish

Instructions

Step 1

Add beets and garlic to a small baking dish with olive oil and roast at 425 F for 60 mins. Peel the beets & dice into small pieces. Set aside and allow to cool.

Step 2

In a blender add tahini and lemon juice. Blend for a minute, scrape down the sides and blend for another minute.

Step 3

Add balsamic vinegar, cumin and salt. Blend for one minute, while streaming in the olive oil. Scrape down the sides and blend for another minute.

Step 4

Add half the chickpeas, garlic and beets in two additions. Blend for a minute, scrape down the sides and blend for a minute. Finish with a couple of ice cubes and blend for a minute.

Step 5

Plate the pink hummus with a drizzle of olive oil and garnish with pine nuts. Serve and enjoy!

Note: This recipe can be stored in an airtight container and kept in the fridge for up to 5 days.