Heart "Beet" Hummus
Nothing “beets” this beautiful, bright pink hummus. 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
1/4 cup water (if your beans are too dry)
pita chips or celery sticks
fresh chopped cilantro, for garnish
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 water a tablespoon at a time until you reach the desired consistency. Garnish the hummus with cilantro leaves and serve with pita chips or celery sticks.
*You can often find already roasted and peeled beets in the produce section of many grocery stores and skip the roasting process.