This magenta colored hummus will have everyone dipping vegetables. Not only is the vibrant color a great addition to your party platters, beets add a subtle sweetness and a delicious twist to traditional hummus. It stores in the refrigerator up to a week, but I doubt it will last that long. If you’re a fan of this recipe share your version by tagging me on Instagram @y_delicacies. Enjoy!!!
Servings: 1 ½ cups
1 large beet (or two small beets)
1 clove garlic
1 teaspoon kosher salt
1 ½ cups cooked garbanzo beans, (1 16-oz. can)
2-3 Tablespoons tahini
1 Tablespoon lemon juice
½ teaspoon ground cumin
1. In a small sauce pan, add beet and enough water to cover by ½ inch. Bring to a boil and reduce to a simmer. Simmer until beet is fork tender, 1-1 ½ hours. Let cool, remove root end, peel and coarsely chop.
2. In a food processor, pulse the garlic and salt until finely minced.
3. Add beet, garbanzo beans, lemon juice, salt and cumin and pulse until pureed. Serve chilled or room temperature with crackers or crudité.