Beet Hummus

Hummus wasn’t a huge staple in my household (despite many thinking anyone associated with a muslim household eats it by the spoonful). Don’t get me wrong, I wish it was!

Hummus is the perfect accompaniment to a meal. It’s creamy, it balances flavor, and its versatile! You have beets? Add it to the hummus. Do you have kale stems you’re going to throw away? DON’T- boil them and add them to your hummus.

This vibrant and earthy version of hummus is sure to put a smile on your (and your loved one’s) face. Enjoy!

Beet Hummus

INGREDIENTS

• 1 can of chickpeas, rinsed & skins removed

  • Removing the skins makes for a smoother and creamier hummus

• 1 beet, boiled (preserve beet juice)

• 1 lemon, juiced

• 2 tbsp tahini

• 1/4 cup extra virgin olive oil

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp cumin

DIRECTIONS

1. Boil chickpeas for 10 mins; cool and remove skins

2. Blend all ingredients in a food processor until well combined

   1. If too thick, add 1-2 tbsp of preserved beet juice at a time until desired consistency

   2. Top with olive oil, parsley, and toasted pine nuts

   3. Dive in!

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