Beet Hummus
Servings: 4
Ingredients
- 1 15- ounce can garbanzo beans drained
- 3-4 small roasted red beets peeled
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice more as needed
- 2-3 small cloves garlic
- 3/4 teaspoon kosher salt or more to taste
- Water as needed
For the Crudite
- Cucumbers
- Radishes breakfast or easter
- Pea Pods
- Romanesco
- Purple or Yellow Colorful Cauliflower
- Any other assorted vegetables that strike your fancy
Instructions
- Rinse and drain the chickpeas. If you want to get extra fancy, peel the exterior layer of the chickpea off and discard.
- Place all ingredients in the Prep&Cook bowl fitted with the ultrablade knife. Mix at speed 12 for 1 minute; scrape down the sides of the bowl. Mix again at speed 12 for another 1-2 minutes. If it’s still super thick, add 1 teaspoon of water and continue to mix until smooth.
- If you don't have a Prep&Cook then continue as follows: In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form.
- Scrape down the sides and blend again until everything is the same consistency.
- Add the beets, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
- Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
- To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips
- To serve, drizzle it with a little olive oil, and serve with crudite or crackers or pita.