Beet season is here which means there is no better time to experiment with new recipes. You’ve probably noticed my slight obsession with them on the blog 😉 Beetroots are absolutely amazing for you and give any food they’re in a beautiful color. They really do make every dish pop! I’ve had beet hummus at the store before, but wanted to make a recipe that let their natural sweetness and beautiful color shine.
This is my absolute new favorite hummus recipe, and not just because it’s so beautiful. It highlights the natural sweetness of the beets and brings a wonderful creaminess to any dish. Hummus is such a fantastic kitchen staple and adds a wonderful boost of protein and creaminess to any meal. I’ve had this with avocado toast for breakfast, on top of salads and quinoa bowls with lunch, with my paprika-spiced sprouted tortilla chips for a snack, and can’t wait to try more!
My favorite ways to store homemade hummus is to either reuse a store bought container or put them inside a resealable glass jar. It’s absolutely beautiful and is totally space-efficient in the fridge. Win!
- 2 beets
- 2 15oz cans chickpeas, drained
- ½ cup olive oil
- 2 tablespoons tahini
- 1 clove garlic
- 2 teaspoons cumin
- 1 lemon
- 1 tablespoon apple cider vinegar
- A dash of salt and pepper
- Start by washing the beets, then chop off both ends, remove the skin and roughly chop. Toss them into the foods processor and blend for about a minute until blended. Next, drain and wash the chickpeas and add them to the food processor with the remaining ingredients. Blend for 1-2 minutes, or until smooth. Store in an airtight container for up to 5 days and enjoy!