We’re always looking for exciting apps to bring to family gatherings, and with Easter coming up, this hummus is the perfect treat to bring to the table!
Hummus is a food that has always been intimidating to me when I thought about making it, until I tried! Honestly, the hardest part about making hummus is cleaning the food processor when you’re done. If you’re like me, it’s time to bite the bullet and give it a try.
Hummus and veggies make a great snack to always have in the fridge when hunger strikes. No matter what kind, you can’t
beat beet the freshness of a scoop of your own homemade hummus. This beet hummus just tastes like spring, and we’re so excited for you try it!
- 15 oz can chickpeas, drained and rinsed
- 2 medium peeled and steamed beets, cut into quarters
- 2 cloves garlic
- 1 tbsp tahini; we used Soom Foods, found here.
- juice from 1 lemon (about 2 tbsp)
- 1/2 tsp fine sea salt
- ground pepper, to taste
- optional toppings: crumbled goat cheese, chives, hemp seeds, olive oil, more chickpeas
- Place all ingredients in a food processor and blend on high until thoroughly combined. TIP: Peel skin off chickpeas before adding to food processor for a smoother hummus consistency. This sounds weird and tedious, but it’s oddly satisfying.
- Serve hummus on it’s own or top with any/all of the optional toppings listed above.
96 calories • Fat: 2g • Carbohydrates: 16g • Protein: 4.4g*
*Nutrition facts based on 6 servings