Vibrant No Oil Beet Hummus (V+GF)
If you want to add more color to your plate along with flavor try this beet hummus recipe. I love the bright pink color of this hummus it really transforms and beautifies all my salads, wraps, and roasted veggie bowls.
Oil is of course totally optional here for consistency, I prefer just to add a little on top if I am making this for a party or trying to present the dip nicely.
Prep time: 25 minutes
Makes 3 ½ cups of hummus
Ingredients
1 cup freshly cooked beets (roasted or boiled)
⅓ cup aquafaba (chickpea water)
2 ½ cups cooked chickpeas (about 1 ½ cans)
½ tablespoon finely minced fresh garlic
½ teaspoon ground cumin
¼ teaspoon paprika
1 teaspoon salt
⅓ cup tahini
3 tablespoons lemon juice
Method
1. In a high powered blender or food processor, process cooked beets and chickpea water until there is a smooth puree. Set aside.
2. In another clean blender or food processor, add chickpeas, minced garlic, and spices. Process until fine as possible.
3. In a large measuring cup, combine beat puree, tahini, olive oil, and lemon juice. Mix well.