Bright, creamy, delicious, and packed with dense fibre and nutrients, this liver-friendly and heart-healthy recipe is the perfect dip for your weekly meal plan. With the subtle sweetness of the roasted beets complimenting the creamy chickpeas and tahini, you’ll never underestimate your love for beets again.
ingredients
- 1 medium roasted beet, peeled and chopped*
- 1 15oz. can of chickpeas (drained and rinsed)
- 2/3 cup of tahini
- 1/3 cup of lemon juice
- 1 teaspoon of lemon zest
- 2 garlic cloves, chopped
- 1/3 cup of olive oil
- 1 teaspoon of cumin or more to taste
- 1 teaspoon of sea salt
- 1 handful of chopped parsley
- optional toppings: microgreens, chopped walnuts, basil pesto, za’atar, radishes, pine nuts, more lemon zest, olive oil, and/or parsley
instructions
- Thoroughly rinse and dry all produce.
- Combine the chickpeas, tahini, beet, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor or your blender.
- While mixing, slowly drizzle the olive oil into the food processor/blender and blend ingredients until smooth and creamy.
- Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin, or salt as needed. My preference is the more garlic, the better!
- Serve in a bowl and sprinkle your toppings around the outside of the bowl. Swirls of olive oil always look and taste beautiful together. Note that toppings are not required and just add some customizable flavour dimension to each scoop.
notes
- *Wash and remove any leaves and stem from the top of your beet. To roast, wrap the beet inside aluminum foil, toss in olive oil and salt and leave in the oven for 1 hour at 400°F until soft when poked with a fork. Once cooled, peel the skin of the beet and chop.
- Store your hummus in an airtight container in the fridge for up to 1 week.
