Newsflash. I’m obsessed with beets. If I can throw a couple of beets into any recipe I am a happy girl.
I love beets so much that I don’t care if my pee is constantly bright red or that my hands are always stained. Don’t even get me started on the color of our kitchen counter. But hey, true love knows no boundaries.
This beet hummus recipe is so stinking good that I am convinced even “beet haters” will be caught double dipping into the bowl.
True story, Taylor used to be a beet hater. Now he requests beets all the time. Heck, he’ll even eat one straight out of the field with dirt still on it. I’m pretty convinced this is how it goes with all food. You think you hate something until you eat the real deal (try sprinkling a little dirt on it, that always makes it a little sweeter!)
This recipe makes the perfect snack for a couple of hungry farmers. I am convinced it will be the perfect afternoon pick-me-up for all of you other busy people out there. Enjoy!
1 very large beet
1 15 oz can chickpeas, drained and rinsed
2 TBS Tahini (roughly)
2 TBS extra virgin olive oil (roughly)
Juice from 1 large lemon
2 cloves of garlic, chopped
1 TBS ground cumin
lemon zest from 1 lemon
sea salt and freshly ground pepper
fresh minced dill for garnish
In a saucepan cover beets with water and simmer until tender (about 30 minutes)
Once beets are cooked place them in a food processor with all other ingredients (except dill) If mixture is too thick add a little more oil. Store in the fridge for 3-5 days. Enjoy!