BEET HUMMUS

The word “hummus” stems from the Arabic word for “chickpeas” or “chickpeas and tahini” which is the prepared spread.

Seeing as this recipe has no chickpeas in it, I probably shouldnt be calling it hummus but hey, I’m in charge here. I do what I want.

The reason I called this dip hummus at all is because its prepared the same way but with antioxidant-packed BEETS as the star ingredient replacing chickpeas. This is a great alternative to anyone who has trouble digesting legumes.

It’s lemony, it’s garlicky, its tahini-ey (not a word? I’m making it one. Like I said, I’m in charge here.) The best part? It’s HOT PINK. I don’t know about you but 10 year old me would have gone crazy over this stuff. Who am I kidding? 24 year old me is still going crazy over this stuff.

That was my weird way of saying kids will probably like this.

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The key to getting it super creamy is to purée all the ingredients together except for the olive oil and drizzle that in slowly as it mixes.

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INGREDIENTS

  • 4 medium sized beets, scrubbed, cooked, peeled & cubed
  • 3 tbsp tahini (sesame seed paste)
  • Juice of 1/2 a large lemon
  • 2 cloves garlic
  • 1/2 tsp ground cumin
  • Sea salt
  • 1/4 cup cold pressed extra virgin olive oil
  • Seedy gluten free crackers or chopped veggies for serving

METHOD

  • In a food processor, blend beets, tahini, garlic, lemon juice, cumin and a pinch of sea salt together on high until smooth.
  • Continue to blend and slowly drizzle in olive oil as it mixes.
  • Once everything is incorporated, taste and season with more sea salt. Mix again to combine.
  • Transfer dip to a bowl. Serve with crackers, chopped veggies or use as a spread on sandwiches.

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