July 10, 2016
Hummus is a staple in my weekly meal prep. Its easy and fast, and keeps for a week…(If its not all gone after the first day). The beet adds a girlish touch that is perfect for pot lucks and dinner parties.
Beet Hummus
2016-07-10 08:47:00
Serves 10
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
- 2 cans of chickpeas (14 fl oz), drained and rinsed with water
- 4 cloves of garlic
- 1/4 cup lemon juice, plus extra to taste
- 1 cup tahini
- 6 tablespoons cold water
- 1 teaspoon salt, plus extra to taste
- 1 medium sized beet, peeled and grated
Instructions
- In a food processor, add the chickpeas and grind for two minutes, stopping occasionally to scrape down the sides with a spatula.
- While the machine is running, add tahini, garlic, lemon and salt. Gradually add the water until the desired consistency is reached. It should be smooth and "velvetty".
- Add the beet and grind until completely incorporated.
- Season to taste with salt and lemon.
- Serve with pita, veggies or anything your heart desires!
Notes
- Try other variations, like roasted red pepper and feta!
Adapted from Jerusalem Hummus
Adapted from Jerusalem Hummus
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Apps, Veggie Tagged: beet hommos, beet hummus, the garlic pad beet hummus, the garlic pad beet pink hummus, the garlic pad hummus
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