Love the gorgeous color of this delicious beet hummus! The beet flavor is subtle and accented with garlic, fresh lemon juice and cumin. Decorate the top with whatever you like! I used: lemon zest, black sesame seeds, parsley, a drizzle of olive oil and a sprinkle of flaky sea salt!
Process/blend until smooth - stop and scrape bowl as needed.
If needed, add 1 more tablespoon olive oil to loosen texture. Taste and add more if desired.
Store in air-tight container in refrigerator for about 5 days.
I have roasted fresh beets for this, used canned and also used the pre-cooked ones in the produce department.To Roast: Trim top and bottom, scrub, wrap individually in foil and place on baking sheet - roast about 40-50 minutes at 400 degrees F. (timing will depend on size/amount of beet(s).
This hummus is a gorgeous pink shade - it's fun to swirl in a low bowl and decorate with some garnishes. I garnished mine with sliced radish, parsley leaves, lemon zest, flaky sea salt, black sesame seeds and a drizzle of olive oil.
Nutrition (approx. data estimated via online nutritional calculator.)