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.

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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.

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Addictive Roasted Red Pepper Sauce (V +GF)