Try something New! Hummus Comes in Many combinations.
“Hello, Angels Working on Earth Family!
Here is a recipe for beet hummus! Let’s unleash our creativity and give our humble hummus a makeover. With just a garnish of thinly sliced green onions, cooked rice, or quinoa, we can transform it into a visually stunning and delicious dish.
The possibilities are endless, so let’s keep experimenting with new combinations and turn a simple snack into an exciting and satisfying meal.”
Beet Hummus Recipe
| 1 tablespoon | Avocado or olive oil (OR extra virgin olive oil) |
| ½ medium | Roasted beet |
| 1 tablespoon | Balsamic vinegar |
| 1 15 oz Can | Chickpeas |
| ½ Cup | Extra virgin olive oil* |
| ½ cup | White balsamic vinegar |
| 1 Clove | Crushed garlic |
| 1 teaspoon | Ground mustard 1 pinch of salt |
| 1 pinch | Pepper |
Directions
To prepare this dish, start by making the sauce. Combine garlic, mustard, vinegar, olive oil, salt, and pepper in a bowl and let the mixture marinate while you prepare the hummus. Next, preheat your oven to 450 degrees and peel the beets, slicing them into 1/2-inch wedges. Place the beets in a baking dish and drizzle olive oil over them. Season with salt and pepper and bake for 25-30 minutes until they’re tender. In a blender or food processor, puree the beets, olive oil and vinegar until they’re smooth.
Drain and rinse the chickpeas in a strainer, then combine them with olive oil, tahini, lemon juice, garlic, salt, and pepper in the food processor bowl. Process the hummus until it’s smooth, which may take about 5 minutes. Taste and adjust the seasoning as needed. If the hummus is too thick, blend in more chickpea liquid to make it creamier. Finally, add the pureed beets to the hummus and blend well. To finish, garnish with olive oil and pink Himalayan salt.
Love!
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