Beet Hummus

Hummus is a tasty dip on it’s own, but when beets are added to it, a magical transformation occurs. The hummus becomes an amazing color of magenta and it has a richer flavor.

I love combining different roasted vegetables into hummus to make it even tastier.

My beet hummus doesn’t contain tahini because I couldn’t find it locally and I didn’t want to spend time grinding up sesame seeds. Instead, I used Greek yogurt as an alternative tahini, and it tasted amazing. If you’re someone who would rather use tahini, then add it instead.

This beet hummus also has fresh lemon juice added to it to balance out the flavors and add a little acidity. I’ve added dried spices to make it easier, but if you have fresh garlic, parsley, and chives use them in place of the dried spices.

I hope that you’ll try this recipe today and leave a comment below. Also, follow @lifeabovethecafe on Instagram for daily updates.

Ingredients:

• 1 can of chick peas, drained
• 1/4 – 1/2 of a medium cooked beet
• 1 Tbsp. of lemon juice
• 4 Tbsp. of Greek yogurt
• 2 Tbsp. of Olive Oil
• 1/2 tsp. of salt
• 1 tsp. of dried parsley flakes
• 1 tsp. of dried chives
• 1/2 tsp. of garlic powder
• 1/2 tsp. of cumin powder

Directions:

Blend the chick peas and beets up in a food processor or blender.

Add the other ingredients to the food processor and blend until the hummus is smooth.  If necessary add a little more yogurt or olive oil to achieve the consistency that you desire.

Serve with chips, pita bread, or veggie sticks.

Refrigerate until ready to use or serve immediately.