My Beet Hummus

Beet Hummus

Hummus is a spread from the Middle East traditionally made from chickpeas, ground sesame seeds (tahini), olive oil, lemon, garlic, cumin, and salt, and oh so tasty!

Did you know that the very first carrots were purple? In fact, all carrots came before the orange ones we are so used to. It wasn’t until the 17th century, that a strain of carrot was developed by the Dutch that contained higher amounts of beta-carotene and those became the first orange carrots.

If you don’t have rainbow carrots available this hummus can still be made with any color carrot, if it’s a veggie, it can be a hummus. The flavor I love in this hummus is the lemon zest, fresh lemon zest is a game changer!

Have fun experimenting!

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Beet Hummus

Yield: 8

Author: Jen Adair

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

A very simple and deliciously healthy beet hummus that’s easily adaptable to every color of the carrot rainbow! Simply mix all ingredients in a blender or food processor until smooth!

Ingredients

• 1 can garbanzo beans drained
• 2/3 cup tahini
• 1-2 large beets, steamed.
• 1/3 cup olive oil
• 2-3 zest & juice lemons about 1/3 cup of lemon juice (fresh lemon zest is a game changer)
• 2 cloves garlic chopped
• 1 teaspoon cumin or more, to taste
• 1 teaspoon kosher salt
• For Topping: veggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices. (optional)

Instructions

1. Combine the garbanzo beans, tahini, steamed beets, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender.
2. With the motor running, slowly drizzle in the olive oil and blend until smooth.
3. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin, or salt if necessary.
4. Serve in a bowl with toppings (optional). I used chickpeas, fresh herbs, and olive oil.