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 of water. Steam until just barely fork tender, about 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.
Tips
Use fresh, lightly steamed beets for optimal flavor and vibrancy; pre-steamed or canned beets can be used for a quicker preparation but may result in less vibrant color.
Serve as a dip with fresh veggies or crackers, spread on sandwiches, or add to salads and Buddha bowls.
