Beet Hummus Dip is such an easy thing to whip together. For a party or get-together, it is the perfect veggie-tray dip, and will get the conversation going as everyone will comment on the lovely color. As for the color, you can make it as light pink or dark pink as you want! I went for a light pink hummus (less beet, rather than more) because I didn’t want the beet to overpower the hummus. The funny thing is, once I made it I found that eating beets with the hummus was delicious, so really you can add as much as you want and it won’t be too “beat-y”!
To make this, you’ll need a can of chickpeas, tahini (sesame purée), olive oil, salt, pepper, lemons, and garlic (optional). All you have to do it put everything in a food processor. It really couldn’t be simpler! (Recipe below).
Once it’s done, and it’s your desired shade of rose, you can also drizzle olive oil on the top and sprinkle extra cumin over the hummus for an extra bit of flavor and spice. Pine nuts are also great to put on the top. (None of those in my kitchen today, so we went without).
The great thing about Beet Hummus is that it really can pull a meal together. For example, we ate this with some grilled Moroccan chicken skewers and the result was fab (thanks, David Lebovitz for the inspiration on those chicken skewers, they rocked!) We also enjoyed some crudité and crackers on the side, and that made us a truly unique dinner that we hadn’t had in a while.
How do you like your hummus?
Until next time,