This Thanksgiving, my mom put out a beet hummus that she found at the grocery store. It tasted delicious, plus the color was out of control gorgeous. I looked at the ingredients and immediately thought, “I bet I could make this.” I was totally right.
2 small beets
2 cans chick peas
1 large lemon, juiced
1/2 cup olive oil
3 tbsp tahini
2 cloves garlic
salt and pepper
Cut the stems off of the beets and peel the skin. Cut each one in half and wrap in foil. Roast in a 375 degree oven for about an hour or until tender.
Transfer to the refrigerator. Once they are cool, add them to your food processor.
Add chick peas, tahini, lemon juice, olive oil, garlic, salt and pepper.
Blend until smooth.
Don’t be afraid to adjust the amount of garlic, salt, pepper, and lemon juice to your liking. I overdid it on the garlic the first time I made it, so just be careful with that!!
Serve with pita chips, carrots or cucumbers.
Isn’t that color amazing?!
Why bring a boring appetizer next week when you can bring a hot pink one?!