Pink hummus?! Yes please! This hummus is packed with flavor and oh so pretty! The beets don't just add the bright pink color but also loads of flavor and health benefits. I like to make homemade tortilla or pita chips when I make it, but you can also serve it with vegetables: sliced radishes are great for dipping. There are also loads of ways to top this hummus to enhance the flavor like feta, walnuts, and even the greens from the beets themselves.
Ingredients:
2 cans chickpeas
2-3 red beets
1 bulb garlic
¼ cup tahini
¼ cup olive oil (plus additional for roasting beets and topping hummus)
1 tbsp kosher salt
Juice of 1 lemon
½ - 1 cup water (add for desired consistency)
Directions:
First preheat your oven to 420 degrees. Then line a baking sheet with foil, rinse off your beets, cut the stems off, cut them into fours and place them on the baking sheet, drizzle with olive oil and kosher salt.
Next slice the top off the garlic bulb, so the garlic is exposed. Then wrap the bulb in tin foil, and top off with olive oil until ¾ of the bulb is covered, then close the foil around the garlic and place on the baking sheet.
Place the beets and garlic in the oven, for an hour.
Once the beets and garlic are done roasting, into a blender: squeeze the garlic out of the bulb and pour the oil from the garlic packet, add the beets, drained chickpeas, juice of one lemon, kosher salt, tahini, olive oil and water.
Blend for 3-6 minutes, until smooth, add additional olive oil or water to get desired thickness and consistency. (the hummus should be a bright magenta color)
To serve, place hummus into a bowl, top with a drizzle of olive oil, kosher salt and any other toppings you like. This goes well with feta or goat cheese, the beet greens chopped, fresh chopped parsley etc. the options are endless!
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