This beet hummus is not only beautiful but also a delicious alternative to traditional hummus, especially for those who find digesting chickpeas problematic. I love it for using up my beet juice pulp, but whole beets can be used as well. This is a year-round recipe; the bright hue is perfect for holiday parties, and the full flavor brilliantly complements a summer picnic. Even my skeptical family loved this at Thanksgiving!
- 2 medium beets or 2 cups beet pulp – peeled, roasted, and cooled
- 1/3 cup tahini (or more to taste)
- 1 clove garlic chopped
- 3 tsp ground cumin
- 1/2 tsp salt
- 3 Tbsp freshly squeezed lemon juice
- Cut the beets into chunks and put them in a blender or food processor (I prefer a food processor for this recipe, due to its thickness).
- Add the tahini, garlic, lemon juice, cumin, and salt, and process until completely smooth. Add a little more tahini as needed to get a smooth consistency. Taste and adjust the seasoning.
- Serve with raw celery sticks, carrot crackers, or anything that could use a beautiful magenta-hued accent.
Recipe adapted from Chocolate & Zucchini