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Beet Hummus
When it's too hot to cook, we turn to no-cook apps and snacks like this beautifully pink Beet Hummus. Grab the full recipe below and get dippin'!
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4
Ingredients
- 1 medium beet (about 7 ounces), top removed and scrubbed
- 1 can chickpeas, drained
- 2 garlic cloves
- 5 tablespoons tahini
- 3 tablespoons Califia Farms Unsweetened Almondmilk
- 1 tablespoon olive oil
- 1 ½ tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- Sesame seeds or garlic crunch topping for garnish
- Assorted veggies for serving
Directions
01
Heat oven to 400°F. Arrange the rack in the center of the oven. Drizzle the beet with olive oil and wrap tightly in tin foil
02
Roast for 45-50 minutes, or until the beet is fork tender. Once cooled, rub the skins off the beet, wearing gloves if possible
03
Roughly chop the beet and add it to a blender along with the chickpeas, garlic cloves, tahini, Unsweetened Almondmilk, olive oil, lemon juice, cumin, and salt
04
Process until smooth, scraping the sides as necessary, adding a few splashes of almond milk if it seems too thick. Taste and season with additional salt or lemon juice as needed
05
Transfer to a bowl, garnish with a crunchy topping, and serve with pita chips or sliced veggies. Enjoy!
