This bright pink beet hummus is just perfect! Smooth and creamy topped with toasted pine nuts, sesame seeds and parsley! I paired mine with cucumbers and Kashi 7 Grain Sea Salt crackers. It is the perfect little appetizer to snack on during the week or weekend.
I love this Breville food processor! It comes with a wide assortment of attachments too!
Ingredients needed:
red beets
garlic cloves
garbanzo beans, drained, rinsed & peeled
tahini
lemon juice
water
cayenne pepper
balsamic vinegar
extra virgin olive oil
A few pinches of salt & pepper
Topping:
pinenuts
sesame seeds
parsley
olive oil
To make this awesome and bright hummus, start by preheating the oven to 400 degrees. Wrap beets and garlic in foil and place on a baking sheet.
Roast for 45 minutes, until beets are soft and tender. Allow to cool, then peel the beets and remove skin from garlic.
Using a food processor, add garbanzo beans, tahini, lemon juice, water, cayenne pepper and a pinch of salt and pepper to the bowl. Puree until smooth, scraping down the sides with a rubber spatula. Puree in the beets, garlic and balsamic vinegar.
With the food processor running, add the olive oil and continue to puree for at least 5 minutes.
Season with salt and pepper to taste. Transfer to a serving bowl & place hummus in fridge until ready to serve.
The topping is just amazing with this hummus! Combine the pine nuts, sesame seeds, parsley and olive oil in a small bowl. Top the hummus when ready to serve.
After I drain & rinse the garbanzo beans, I peel the thin shell off each one. This ensures a really smooth hummus (optional)
- 3 medium red beets
- 3 cloves of garlic
- 3 cups chickpeas/garbanzo beans, drained, rinsed & peeled*
- ¼ cup tahini
- Juice of ½ lemon
- ⅓ cup water
- ¼ teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- ⅓ cup extra virgin olive oil
- A few pinches of salt & pepper
- Topping:
- ⅛ cup pinenuts, toasted
- ¼ teaspoon sesame seeds, toasted
- ½ tablespoon parsley, chopped
- 1-2 tablespoons of olive oil
- Preheat the oven to 400 degrees. Wrap beets and garlic in foil and place on a baking sheet.
- Roast for 45 minutes, until beets are soft and tender. Allow to cool, then peel the beets and remove skin from garlic.
- Using a food processor, add garbanzo beans, tahini, lemon juice, water, cayenne pepper and a pinch of salt and pepper to the bowl.
- Puree until smooth, scraping down the sides with a rubber spatula.
- Puree in the beets, garlic and balsamic vinegar.
- With the food processor running, add the olive oil and continue to puree for at least 5 minutes.
- Season with salt and pepper to taste.
- Transfer to a serving bowl & place hummus in fridge until ready to serve.
- For the topping, combine all ingredients in a small bowl.
- Top the hummus when ready to serve.
- Serve with your favorite veggies, crackers & sides.
- *After I drain & rinse the garbanzo beans, I peel the thin shell off each one. This ensures a really smooth hummus (optional)
