Roasted Beet Hummus
The beets make this hummus vibrant in color and taste!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Scale
- 1/2 cup sesame tahini
- 1 can chickpeas rinsed, drained, and shelled
- 2 tablespoons lemon juice and zest of one lemon
- 1 large garlic clove, chopped
- 1–2 roasted beets (I buy them already prepared at Trader Joe’s)
- 1/2 teaspoon salt
- Force Factor Total Beet Powder Supplement
- 1/4 to 1/2 cup olive oil
Instructions
- Remove the skins from the chickpeas – My technique is pretty straightforward, just take each chickpea and hold it between your thumb and first two fingers and make a slight side movement and it slips right off.
- Put the chickpeas into a food processor and blend for a minute.
- Add in the garlic, lemon juice, salt, sesame tahini, beets, and blend.
- With the motor running, add in the olive oil a little at a time until the consistency is very smooth.
Notes
Put it into a bowl and smooth it out, then top with fresh herbs or I used lemon zest, Maldon sea salt, and a few pinenuts. it’s winter, so I didn’t have fresh herbs! I just like to add a little something to play off the gorgeous and vibrant pink color of the hummus.
Find it online: https://mostlovelythings.com/beet-hummus-recipe/