Beet hummus is the perfect way to use leftover beets you don't know what to do with. Turn them into a delicious dip to serve with vegetables, crackers, or pita wedges.
Ingredients
- beets: 2 piece (chopped, cooked)
- chickpeas, drained with liquid reserved: 1 can (15 ounce can)
- lemon juice: 2 Tbsp (fresh)
- tahini: 2 Tbsp
- clove garlic: 1 piece (minced)
- salt: 0.75 tsp
- cumin: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
