Lemon Beet Hummus
This lemo beet hummus is a show stopper with its vibrant pink color! Lemon and garlic mellow out the earthy beets to give it a complex flavor while tahini and chickpeas make this dip impossibly smooth. It's a must to have on hand for healthy snacking!
- 8 oz steamed and peeled beets
- 1 12oz can garbanzo beans
- 1/4 cup tahini
- 1 whole large lemon, zested and juiced
- 2 cloves garlic, peeled
- 2 tbsp fresh parsley
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/4 cup extra virgin olive oil
In a colander, rinse and drain the garbanzo beans thoroughly. Rub your hands over them to loosen up their skins and remove as many as possible for a smooth texture.
In a food processor, add the beets, rinsed garbanzo beans, tahini, lemon zest and juice, parsley, garlic, cumin, and salt. Pulse until combined.
With the motor running, slowly drizzle in the olive oil until very smooth and uniform in color, about 1 minute.
-Using pre-steamed and peeled beets will save you so much time! Just look for the fresh vacuum sealed kind that are refrigerated in the produce section and not the kind in a can.
-If you don't have a food processor, you can also use a blender but you may need to add a little water to get it to blend properly.
Keyword hummus, chickpeas, vegan, vegetarian, dip, snack