One of my friends/followers, whom I visit with in person, commented on my hummus recipe to try adding beet. While she was excited about the deep pink color – and I am too! – I am sold on the additional nutritional value. I made a few batches for friends to taste test as I worked on getting the right thicky dippy consistency. So, I’ve previously posted my basic hummus recipe, and here’s my beet variation:
In food processor, blend until creamy:
2 cans chick peas (garbanzo beans), drained
1 small beet, scrubbed + ends trimmed off + chopped into chick pea-size pieces
2 blobs (soup spoonfuls) tahini paste
2-3 cloves garlic, grated
Juice from 2 lemons
2 Tbs olive oil
1/2 tsp kosher salt
1/4 tsp paprika
Serve with warm, salted pita chips or crudites.
This makes a double batch, so package some to give to friends.
Unpaid ad, but FYI: My dental hygienist and dentist are impressed by my results from HEB Whitening Pre-Brush Mouth Rinse. Beets, garlic… I’m just sayin’.