All recipes / Beet Hummus
Beet Hummus
When it’s too hot to cook, we turn to snacks like this beautifully pink Beet Hummus. Grab the full recipe below and get dippin’!
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4
Ingredients
1 medium beet (about 7 ounces), top removed and scrubbed
1 can chickpeas, drained
2 garlic cloves
5 tablespoons tahini
3 tablespoons Califia Farms Unsweetened Almondmilk
1 tablespoon olive oil
1 ½ tablespoons fresh lemon juice, plus more to taste
1 teaspoon cumin
½ teaspoon kosher salt
Sesame seeds or garlic crunch topping for garnish
Assorted veggies for serving
Directions
01
Heat oven to 400°F. Arrange the rack in the center of the oven. Drizzle the beet with olive oil and wrap tightly in tin foil.
02
Roast for 45-50 minutes, or until the beet is fork tender. Once cooled, rub the skins off the beet, wearing gloves if possible.
03
Roughly chop the beet and add it to a blender along with the chickpeas, garlic cloves, tahini, Unsweetened Almondmilk, olive oil, lemon juice, cumin, and salt.
04
Process until smooth, scraping the sides as necessary, adding a few splashes of almond milk if it seems too thick. Taste and season with additional salt or lemon juice as needed.
05
Transfer to a bowl, garnish with a crunchy topping, and serve with pita chips or sliced veggies.
