Vibrant Beet Hummus: Delicious Dip!
Whip up this vibrant beet hummus with creamy tahini, bright lemon, and earthy beets for a delicious and healthy dip.
Ingredients
- 12 ounces beets, cooked and peeled
- 1 (14-ounce) can garbanzo beans, drained but reserve ¼ cup of the liquid
- Juice of ½ lemon
- ¼ cup tahini
- 3 cloves garlic, peeled
- 3 tbsp Thrive Culinary Algae Oil, divided
- ¼ cup reserved liquid from garbanzo beans
- ½-1 tsp salt, to taste
- Optional: Chopped parsley
- Optional: sesame seeds
Instructions
- Place beets, beans, lemon juice, tahini, and garlic cloves in the bowl of a food processor. Add 2 Tbsp. algae oil and begin blending.
- With the food processor running, slowly drizzle the remaining 1 Tbsp. algae oil through the lid chute until the mixture is smooth, scraping down the sides as needed.
- If the hummus is too thick, gradually add the reserved bean liquid, one tablespoon at a time, until the desired consistency is reached.
- Season the hummus with salt, starting with ½ tsp. and adding more to taste.
- Serve the beet hummus, garnished with optional parsley and sesame seeds, and an extra drizzle of oil if desired.
- Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Notes
- For an extra vibrant color, ensure your beets are fully cooked and peeled.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.