Description
A colorful, flavorful spin on traditional hummus featuring raw beetroot and spices.
Ingredients
Scale
- 1 baseball sized beet, peeled and diced
- 1 15-ounce can chickpeas
- 1/4 cup olive oil
- 3 tablespoons tahini
- 2 tablespoons white wine vinegar
- juice of one lemon
- 1 teaspoon honey or agave*
- 1 clove garlic
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 1/2 teaspoons salt
- roasted pistachios, for garnish (optional)
Instructions
- Drain can of chickpeas, reserving the liquid from the can.
- Add all ingredients to a blender or food processor. Blend until smooth. If the mixture is thick, add up to 1 tablespoon chickpea liquid.
- Garnish with a drizzle of olive oil and a sprinkle of roasted pistachios.
Notes
You can substitute honey for any liquid sweetener, but start with 1/2 teaspoon as honey is less sweet than other options.
Keywords: beet, beetroot, hummus, snack, dip, healthy, vegan, raw, vegetarian