I wanted to create something festive for Valentine’s Day that isn’t cookie or chocolate. The bright red color of beets immediately came to mind. I know Beet Hummus is something that has been use over and over again by food bloggers, but this version is really good, pretty, and the perfect color to see life in pink!
Beet Hummus Dip is perfect for serving with crackers, veggies or as a spread on sandwiches and wraps.
If you love hummus as much as I do. You will love this Arugula Hummus recipePrint
- Prep Time: 10
- Total Time: 10
- Yield: 1 1/2 cups 1x
2 cooked red beets (you can buy already cooked at the grocery store)
1 can (19 oz) chickpeas, rinsed and drained
1/2 cup of water
2 garlic cloves, crushed
1/4 cup tahini butter (sesame butter)
Zest and juice of 2 lemons
1 teaspoon of onion powder
1/2 teaspoon of garlic salt
1 tablespoon of avocado oil
In a blender or food processor, smooth the beets, chickpeas, water, garlic, tahini, lemon zest and juice to a smooth purée. Add the onion powder and garlic salt.
A drizzle of avocado oil, to taste. Serve with vegetables or crackers.