Lemony and elegant, this unique take on hummus is colorful enough to draw a crowd and delicious enough to keep them coming back. Serve with crudités, crackers, or as a sandwich spread.
Makes 8 servings
- 2 small beets, cooked and chopped*
- 1 cup cooked chickpeas
- Zest of one lemon
- Juice of one lemon
- 2 tablespoons tahini
- 1/8 teaspoon salt
- Up to 1/4 cup olive oil
- 1-3 tablespoon(s) water
- Ground black pepper to taste
Add beets, chickpeas, lemon zest, lemon juice, tahini, salt, and 2 tablespoons olive oil to food processor. Blend until smooth. Drizzle in more oil and water until desired consistency is reached. Incorporate black pepper to taste. Dip will keep in the refrigerator for up to one week.
*To cook beets: Scrub beets clean and cut off tops. Place into a small saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes. Slide skin off beets while cooling under cold running water.