Heart Beet Hummus
A loving spin for a crowd pleaser: pink hummus. Adding a roasted beet not only gives hummus a new color, but a sweeter, more rounded taste. Perfect for a special Valentine’s Day snack or appetizer.
Based on this Minimalist Baker’s recipe.
1 small roasted beet
1 15-oz. can cooked chickpeas or 1 3/4 cup if making your own. The canned chickpea brand I like is Eden, as they soak their beans before cooking, are organic and BPA-free.
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil plus 2 teaspoons for roasting beets
- Pre-heat oven to 375 degrees and roast 4 beets in 2 teaspoons of extra virgin olive oil and a pinch of sea salt: remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a parchment-paper lined baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Use only one beet for the hummus and the others as a side for your next meal.
- Once your beet is cooled, place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.