Beet Hummus with Cumin

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Simply Red. Now fast forward three decades and let's talk hummus, beet hummus. This insanely gorgeous and healthy magenta dip is SO good, it will be on menu repeat for the foreseeable future. 

Ingredients

2 red beets
2 cloves garlic
1- 15 ounce can garbanzo beans (chick peas), drained and rinsed
1 tablespoon lemon juice
2 1/2 tablespoons tahini
1/2 cup extra virgin olive oil
Salt and Pepper to taste

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
40 minutes
Total Time: 
45 minutes
Serving size: 
6

Directions

1. Pre-heat oven to 400°F. Wrap beats in aluminum foil and bake for 40 minutes or until tender.
2. When beets are cool enough to handle, peel to remove the skin.
3. In the bowl of a food processor fitted with a metal blade, add the beats, garlic, tahini, lemon juice, salt and Cumin. Process until smooth.
4. With the machine running, drizzle in the oil using the feedtube until smooth and creamy. If hummus is too thick, thin with water. Season to taste with salt and pepper.
If you have an extra few minutes, peel the skins of the garbanzo beans. This creates the smoothest hummus you have ever eaten.

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Recipe Tip:
To add incredible flavor depth and intensity, add the Cumin to a small skillet over medium heat. Cook until fragrant, about 2 minutes.