Beets and hummus. Beets and hummus. Creamy, garlic, roasted beet hummus. Beets seem to be all the rage right now, and hummus never goes out of style. So let’s chat about this little concoction, shall we?
I hate the color pink.
Probably not what you were expecting to read, eh? But it’s true. I own about two articles of clothing with the color pink on them. I blame this on the fact I grew up with three older brothers and was a total, full-blown tomboy.
THINK: Snap pants, a low ponytail with a middle part (hottie) and no smiling in my school yearbook pictures.
What? None of the cool, older basketball players did so why should I?
My dad described me as a “total bruiser.” Thanks, dad.
Thankfully, I grew out of that stage. I ditched the snap-pants (sometimes regrettable), discovered a hair straightener, and look a lot more approachable in pictures.
I can also now fully appreciate this beautiful, HOT PINK hummus — like what!?
Hot. Pink. Food. And not because it contains mad amounts of food coloring/harmful dye.
I snapped a couple pictures on my phone mid-process and sent them to my friends asking what they thought it was. The responses were as follows:
- “Beet Mashed Potatoes!?” — Those don’t sound half bad though, right?
- “Raspberry Sorbet!… wait a minute is that rhubarb?”
- & “Beet Ice Cream!!”
All great guesses butttttt no, no and no.
I was pleasantly surprised with how the hummus tasted. I was weary the beet flavor would be overwhelming, but that wasn’t the case AT ALL. It also has a super creamy texture compared to regular, beet-free hummus. The garlic and lemon added enough flavor to give it some kick and of course dipping some salty crackers or veggie chips was just the icing on top!
This hummus is a fool-proof way to get your kids to eat their veggies, too. Pair it with some mac and cheese or a little chicken salad and you’re good to go. Mom of the year anyone?
Basically this pretty dip is a win-win.
- Two Medium Beets
- 1 Can Chickpeas
- 2.5 Tbsp Tahini
- 3 Tbsp Lemon
- 1/2 Tbsp Minced Garlic
- Heaping Tsp Salt
- Preheat oven to 375 degrees.
- Wrap beets in foil and bake for 30-40 minutes, or until they can be easily pierced with a knife.
- Run beets under cold water until they’re cool enough to handle. Slip the skins off with your fingers and cut into quarters.
- Place the beets and chickpeas in a food processor and pulse to combine.
- Add the salt, tahini, lemon, and garlic to your mixture. Process the mixture until the hummus is super creamy, stopping to scrape down the bowl now and then.