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.