Hummus is an easy crowd-pleaser for social events. However, if you want to mix it up this beet hummus recipe takes a classic favorite and adds a bold color and unique flavor.
I have to give my sister, Dawn, credit for this particular recipe. She and her husband Ara were invited to a gathering, and this was her contribution. It was enjoyed by all!
- 1 15 -oz. can chickpeas (rinsed and drained)
- 8 oz. beets (cooked, peeled, drained of excess liquid, and cut into chunks (You can use roasted, steamed, or non-marinated, canned beets.))
- 1 large lemon (juiced)
- ¼ cup tahini (sesame seed paste) (well-stirred)
- 2 medium cloves garlic (minced)
- ¾ tsp. ground cumin (or to taste)
- ½ tsp. salt (or to taste)
- dash cayenne pepper (optional)
- 2-3 Tbsp. olive oil
- chopped parsley, toasted sesame seeds, and/or toasted pine nuts
- pita chips, and/or assorted cut vegetables
- Place a metal “S” blade in the bowl of a food processor. Add all of the ingredients, EXCEPT for olive oil and garnishing options, into the processor’s bowl. Process for 30 seconds to 1 minute, or until almost smooth.
- With the machine running, gently pour oil through feeder tube; process until fully pureed, about 30 seconds more.
- Place beet hummus in a bowl, cover, and store in the refrigerator until ready to serve. Remove hummus from refrigerator 30 minutes before serving for best results. Adjust seasonings before serving, if necessary.
- Transfer hummus to a serving bowl. Garnish with chopped parsley, toasted sesame seeds, or toasted pine nuts.Serve with pita chips and/or assorted cut vegetables.