Does anyone else gravitate toward warm colors in the summer? Actually, I kind of gravitate toward warm colors all year round. Anyway, this recipe is another beet root hummus. I’m SORRY! I am who I am, and I love pretty hummus. In this recipe, I sauté the beets so they are a bit softer before blending. This strays from a traditional hummus recipe, but it still contains all the hummus staple ingredients. I hope y’all enjoy this one.
Ingredients
- 1-2 Tbsp. olive oil
- 3 cloves garlic, minced
- ½ red beet, cubed
- ½ yellow beet, cubed
- 3 cups chickpeas, cooked
- 3 Tbsp. tahini
- Juice from ½ lemon
- ½ tsp. cumin, ground
- ½ tsp. coriander, ground
- ¼ cup olive oil
- 2 Tbsp. water
- Salt and pepper to taste
Method
- Heat the oil in a pot on the stove at medium heat
- Add the garlic and beets to sauté
- Once the vegetables are soft, add the chickpeas combine
- Once the chickpeas are incorporated, take the mixture off the heat
- Add the tahini, lemon juice, and spices to the mixture or combine them in a food processor or blender
- Blend until smooth with immersion blender, food processor, or blender
- While blending, pour the olive oil and water in to emulsify the mixture
- Garnish with sesame seeds
- Serve and enjoy
Kaitlyn Anne Thomas 