Pink Beetroot Hummus
This vibrant pink hummus recipe adds a pop of color and flavor to your snack time! Made with beetroot and a secret ingredient that adds a twist to a classic dip!
Servings 4 servings
Equipment
Ingredients
- 1 lbs cooked beets cubed
- ¼ cup walnuts toasted
- 2 small cloves of garlic
- ¼ cup lemon
- ¼ cup tahini
- 3 tablespoon cup extra virgin olive oil
- ½ tablespoon cumin
- ¼ teaspoon cayenne
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: Feta, chopped parsley, olive oil
Instructions
- To a food processor, add beets, walnuts, garlic, lemon, and tahini.
- While the food processor is running, drizzle in the olive oil, spices, and salt and blend to combine. The dip should be a fine consistency, with no large grain.
- Taste and adjust seasoning as needed.
- Serve in a bowl or a deep plate, and sprinkle toppings like chopped parsley, feta, chopped walnuts and a drizzle of olive oil. Serve at room temp or cold.
Notes
Flavors develop when the dip has time to meld. Make ahead of time if time allows.
Can I use yellow beets?
Yes, you can. Though the flavor may vary slightly and the color will definitely be different.
Working with raw beets?
The easiest way to cook beets is to roast them in the oven. Here are the steps for success:
- First, wash the beets.
- Then, wrap them in foil, and bake at 400°F (200°C) for about 45-60 minutes, or until they are tender when pierced with a fork.
- Once cooked and cooled, the skin can be easily peeled off, they're ready to use.