Beet Hummus

5 from 1 vote

How beautiful is this Beet Hummus? It’s been rocking my world for the past few weeks and you guys are going to be equally as obsessed.

Prep Time5

Total Time5

Course: Appetizer

Cuisine: Mediterranean

Servings: servings

Rinse and drain the chickpeas. If you want to get extra fancy, peel the exterior layer of the chickpea off and discard.
Place all ingredients in the Prep&Cook bowl fitted with the ultrablade knife. Mix at speed 12 for 1 minute; scrape down the sides of the bowl. Mix again at speed 12 for another 1-2 minutes. If it’s still super thick, add 1 teaspoon of water and continue to mix until smooth.
If you don't have a Prep&Cook then continue as follows: In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form.
Scrape down the sides and blend again until everything is the same consistency.
Add the beets, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips
To serve, drizzle it with a little olive oil, and serve with crudite or crackers or pita.

Peeling the chickpeas might sound crazy but it's worth the few minutes it takes! This will give you the creamiest hummus ever.