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Credit: Victor Protasio

Recipe Summary

Servings:
6
Yield:
about 1 1/2 cups
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Blending a magenta beet into hummus gives this classic dip much more than a new hue. Beets are packed with fiber and antioxidants, and they add a subtle sweetness that balances out the slightly bitter tahini. Pro tip: If the pink hue turns you off, opt for a golden beet instead. You'll need to steam or roast it first, peel it, and then proceed with the recipe as written.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse chickpeas and beet in a food processor until finely chopped, about 15 pulses. Add tahini, garlic, salt, and lemon zest and juice; process until smooth, about 2 minutes. With processor running, drizzle in oil, processing until incorporated. Refrigerate, covered, up to 1 week. 

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