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 15.5 oz cans garbanzo beans, drained
1/4 Cup Chipotle Olive Oil
1/4 Cup Sicilian Lemon White Balsamic
1/4 Cup Dark Toasted Sesame Oil
2 Large Cloves Garlic
1 Tbsp Ground Cumin
1 Tsp Salt or to Taste Veggies, crackers, crostini, etc. for dipping
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).
Combine the drained beans, beets, garlic, cumin Sesame Oil, Chipotle Olive Oil and Sicilian Lemon White Balsamic in a food processor and puree until smooth. Add the salt and pepper to taste, pulsing the food processor a few times to mix in thoroughly. Serve with veggies, crackers, or crostini for dipping.
*You can often find already roasted and peeled beets in the produce section of many grocery stores and skip the roasting process.