Ingredients

The following ingredients have 6 Servings
  • 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
  • 15 oz canned beets, drained  (or 8 oz fully cooked and cooled beets)
  • 3 tbsp tahini paste
  • 1 small garlic clove
  • Juice of 1/2 lemon, more if needed
  • Kosher salt
  • 1/2 tsp each cumin, coriander, and sumac (optional)
  • 2 ice cubes, more if needed
  • Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
  • Garnish (optional): feta cheese and parsley
  • Pita bread wedges or homemade pita chips
  • Veggies to dip

Instruction

  • In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
  • Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
  • Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
  • Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.