If you’ve never made your own hummus before, you’re not going to believe how easy it is! Have a food processor? Great you’re already half way there! HA! Thanks to a collaboration with The Food Artist, let me introduce you to this pretty little beetroot hummus!
Want to get kids to love hummus and sneak some veggies into their growing little bodies? Make your hummus bright pink and full of nutritious beetroot! Slather it on toast with all your favorite toppings and your hummus game just got a healthy (and dare I say sexy? yes. yes I do) upgrade!
I’d love to hear what kids say when they meet this bright pink deliciousness for the first time!
If you want to make your own, easy no-knead sourdough bread to make your crazy awesome toast I can’t recommend this no-knead sourdough bread recipe enough! It simplifies sourdough and easily explains how to care for a sourdough starter with a bunch of essential tips;)
- 2 (15-oz.) cans chickpeas, drained, rinsed
- 2 cups cooked beets, roughly chopped
- 2 garlic cloves, grated
- 6 tablespoons tahini
- 6 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil
- pickled red onions
- fresh herbs
- lemon zest for garnish
- pomegranate seeds
- Place the chickpeas In a medium saucepan and cover with water about 1 inch above the beans.
- Bring the chickpeas to a boil over high heat, then reduce heat to medium-low and simmer, until chickpeas begin to fall apart, about 20 minutes. Carefully Reserve 1 cup cooking liquid and drain.
- In a food processor pulse together the warm chickpeas, beets, garlic, tahini lemon juice and salt.
- Slowly drizzle in the olive oil until desired consistency is achieved.
- Serve the hummus spread over a piece of rustic bread and top with avocado, flaked sea salt and fresh herbs or serve as a dip with pita chips and veggies!
- This dip is very versatile and keeps in the refrigerator for about 1 week.