Saturday, July 27, 2013

beetroot hummus

Before I get to the hummus, how cute is this pineapple!? I call it a tea cup pineapple

Now for the hummus. 
  • 1 large beet
  • 1 small can garbanzo beans (rinsed)
  • 2 cloves garlic
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • juice of 1/2 lemon
Peel and cube the beet. Boil until just  soft enough to break with a fork, they don't have to be too soft, just soft enough to blend. Drain and set aside to cool.

Add all ingredients into blender or food processor and blend until smooth! I had to add about a Tbsp of water to get mine to the right consistency, you might need more or less, but not much. This dip is sooooo good with nut-thins (gluten and wheat free crackers) or with celery sticks! 

I have also done this with more beets and less beans, it's a lot sweeter and a lot pinker! 

1 comment:

  1. I LOVE beet hummus! We used to make this in college at the cafe I worked at! Yum but then again I will take beets in any form!