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This is vibrant bowl of beet hummus with chopped carrots and celery on our signature blue plates.

Beet Hummus

Our Beet Hummus is the very best you will ever taste. Quick, easy and delicious, this recipe is perfect with vegetables but can also be used as a sandwich spread, in power bowls and more!
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Cook Time 1 hour 15 minutes
Course Appetizer, Lunch, Snack
Cuisine Mediterranean

Ingredients
  

  • 1/2 Cup tahini *The Trick to creamy hummus starts with the tahini. Combining Tahini with ice water gives your hummus a creamy base.
  • 2 TBSP Ice Water
  • 3 Cloves Fresh Garlic
  • 1 Lemon
  • 2 Roasted Beets
  • 1 Can Organic Chickpeas Drained & Rinsed
  • 1/4 Cup Olive Oil
  • 2 TBSP Balsamic Vinegar Divided into 1 TBSP at a time
  • 1 twig Rosemary Herb leaves removed from stem.
  • Salt and Pepper to taste

Instructions
 

  • Roast 2 Beets and allow beets to cool as you prepare Mise en Place.
  • When beets are cool to the touch, remove the outer skin and coarsely chop.
  • In a food processor, add tahini and slowly drizzle ice cold water as you pulse.
  • When tahini is smooth, add garlic cloves, Juice from Lemon, beets and chickpeas. Pulse until combined.
  • Scrape sides with spatula and add 1 TBSP Vinegar, pulse and taste.
  • Scrape sides again and add 1 TBSP vinegar, salt, pepper and rosemary.
  • Pulse to combine.
  • Can be enjoyed immediately or store in refrigerator, sealed, for up to 5 days,
Keyword healthymealsideas, hummus, quick, quickandeasy
Tried this recipe?Let us know how it was!