Vegan Lemon Ricotta Beet Hummus
Ingredients
- 1 medium red beet, cubed
- 14 oz can chickpeas, drained but not rinsed, reserving 2 TBSP aquafaba
- 1 garlic clove
- 1/4 C ground flax seed
- 2 TBSP tahini
- 1 TBSP olive oil
- 2 lemons, juiced
- 1/3 C vegan ricotta
- 1 TBSP maple syrup
- 1/2 tsp salt and pepper
Garnish
- vegan ricotta
- crispy chickpeas
- fresh parsley
- golden flax seeds
Preparation
Place beet in a steamer basket in a medium saucepan with 1 inch water. Steam until just barely fork tender, 3-4 minutes. Let cool or run under cool water.
Add to a food processor with remaining ingredients. Purée until smooth and creamy. Season to taste by adjusting salt, pepper, lemon, and garlic.
Serve chilled garnished with crispy chickpeas, fresh parsley, golden flax seeds, and extra ricotta. Delicious with fresh veggies or crackers.
Tips
Use fresh, lightly steamed beets for optimal flavor and vibrancy, or use pre-steamed or canned beets for a shortcut, expecting a less vibrant color.
Spread it on sandwiches, enjoy as a dip, or add a spoonful to salads or Buddha bowls.
