This is the prettiest hummus I ever did see — and I sure have seen a lot of hummus in my day. I recently came across a recipe for hummus that uses beets instead of chickpeas, and since Valentine’s Day is almost here, I thought now would be the perfect time to try this vibrant pink creation.
It’s really easy to make, and would surely stand out among the other appetizers on the table at any gathering.
4 medium beets, cooked, peeled, and cubed
2 tablespoons sesame tahini (found alongside the peanut butter at most health food stores)
5 tablespoons lemon juice
1 small clove garlic, chopped
1 teaspoon ground cumin
1 large pinch sea salt
Fresh ground pepper to taste
Combine all ingredients into a food processor or blender and pulse until smooth. Serve immediately, or store in the refrigerator in an air-tight container for up to 3 days.
My favorite way to eat this is with tortilla chips or celery — and my favorite way to display it is in an earthy-colored ceramic bowl on top of wood. I love the way the pink color pops off of an earthy palette! (Shown above is the beautiful Catchall Tray.)
More healthy recipes from the BLDG 25 Blog.
Follow FP Brigette on Twitter.