Heart Beet Hummus

Nothing “beets” this beautiful, bright pink hummus. Perfect to make for Christmas, Valentine's Day, or any time of the year! Make your heart beat for this healthy, unique beet hummus. Vibrant in color and full of flavor, you will love how easy this is to make, too!

2 medium beets

2 (15-ounce) cans chickpeas, drained

1/4 cup tahini

1/4 cup Sicilian Lemon White Balsamic

3 tbsp Garlic Olive Oil

1/2 tsp sea salt

fresh chopped cilantro, for garnish

pita chips, cucumber slices, mini sweet peppers and/or celery sticks for serving

Preheat oven to 400°F. Wash and pat dry the beets, then wrap each separately in aluminum foil. Place in a baking dish and roast for 50 to 60 minutes, or until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and roughly chop the beets (take proper precautions as beet juice stains easily). Place chickpeas, tahini, Sicilian Lemon White Balsamic, Garlic Olive Oil and salt in the bowl of a food processor, then process until smooth and creamy. If needed, add a little water a tablespoon at a time until you reach the desired consistency if beans are too dry. Garnish the hummus with cilantro leaves and serve with pita chips or veggies.

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