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Beet Hummus
Dip and spread

Beet Hummus

This gorgeous hummus works as a vegetarian appetizer with raw veggies or spread onto whole wheat toast for a balanced breakfast.

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
159 calories per serving

Ingredients

> 1 small raw beet
> 4 tbsp lemon juice, divided
> 1 clove garlic
> 1/4 cup tahini
> 1 tsp ground cumin
> 1/4 cup olive oil
> 5 tbsp ice water
> 1 (15.5 oz) can chickpeas, drained and rinsed
> Raw Vegetables, for dipping

Steps

1
Peel and cut the beet into wedges. Place beet and 1 tbsp lemon juice in a small pot and cover with water. Season with salt. Cover and heat to a boil on high. Reduce heat to simmer and cook 15–20 min., until tender. Remove from heat and drain. Let cool.
2
In a food processor, pulse beet and garlic until very finely minced, scraping down with a spatula if needed. Transfer to a bowl. To same food processor bowl, add the tahini, cumin, salt, and remaining 3 tbsp lemon juice. Purée until smooth. With processor running, stream in the oil and ice water until smooth.
3
Add the chickpeas and beet mixture. Process until very smooth. Serve with raw vegetables for dipping.

Tips

For the smoothest hummus, discard any loose chickpea skins after draining and rinsing.

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