Pink Beet Hummus for Valentine's Day
Ingredients
Hummus
- 2 medium beets (approx. 1 cup), peeled and cut in half
- 1 can (15.5 oz / 439 g) chickpeas, drained and rinsed (reserve a handful for garnish)
- 3 tablespoons lemon juice
- 2 garlic cloves, peeled
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup water
- 1 teaspoon ground cumin
- Salt, to taste
Garnish
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- Handful of flat leaf parsley, finely chopped
- Small handful of chickpeas (reserved from hummus ingredients)
Preparation
To prepare the beets, you can use either the microwave or oven method. For microwave: Wrap beets in parchment paper and place in a bowl with a tiny splash of water. Cook on high for five minutes or until tender. Set aside to cool. For oven: Preheat oven to 375F / 190C. Wrap beets in foil and bake for 45 minutes or until tender. Set aside to cool.
Place all hummus ingredients into a high-powered blender or food processor and process until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the hummus to a bowl, then sprinkle with fresh flat leaf parsley, sesame seeds, the reserved chickpeas, and drizzle with olive oil. Enjoy with pita bread, crackers, or veggie sticks.
Notes
This beet hummus is a deliciously pink, healthy dip perfect for Valentine's Day, serving as a great savory alternative to typical sweet options.
