Creamy Beet Hummus

Name: Creamy Beet Hummus
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cooked beet*; 1 medium garlic clove; 1 15-ounce can chickpeas (1 1/2 cups cooked); 2 tablespoons lemon juice; 1/4 cup tahini; 3/4 teaspoon kosher salt; 1/4 teaspoon cumin (optional); Cilantro, to garnish (we also garnished with finely chopped cashews)

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Sonja Overhiser

beet hummus beet dip pink hummus

Ingredients

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1 cooked beet*1 medium garlic clove1 15-ounce can chickpeas (1 1/2 cups cooked)2 tablespoons lemon juice1/4 cup tahini3/4 teaspoon kosher salt1/4 teaspoon cumin (optional)Cilantro, to garnish (we also garnished with finely chopped cashews)

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Instructions

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Step 1

(it’s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.

Step 2

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Step 3

Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

Step 4

Top the hummus with cilantro leaves. Serve with veggies, pita bread, or crackers (like these homemade crackers!)