Is there anything better than hummus?
I am obsessed with hummus of all kinds of it. If you’ve missed my previous hummus recipes, I have sweet potato hummus and chocolate hummus on the blog. Hummus is so easy and fast to make and we can’t forget healthy. In my books, there is no such thing as too much hummus.
This hummus is special because it’s pretty in pink! It’s coloured with roasted beetroot – beets are great for heart health!
No matter how you’re going to eat this beet hummus, it’ll instantly make anything any dish pretty.
- 1 19oz can chickpeas
- 1/4 cup olive oil
- 2 tbsp tahini
- juice of 1 lemon
- 1/2 medium roasted beet
- salt and pepper to taste
- Wrap a beet with aluminum foil and poke holes. Bake at 350F degrees for 50 minutes to 1 hours or until cooked and you can poke a fork into it easily.
- In a food processor, add the chickpeas, olive oil, tahini, lemon juice, 1/2 of the roasted beet and salt and pepper to taste.
- Blend until smooth. Enjoy!