Beet Hummus

Beautiful pink, creamy, soft and sweet hummus, perfect as a spread or healthy appetizer to dip your veggies in. Easy gluten-free, dairy-free, vegan recipe is available. 

Very simple recipe to make. It takes a few minutes to combine all the ingredients and blend into creamy and soft consistency. Hummus can be served as a dip, spread for the bread or a side dish to any meal. 

Ingredients:

– 1 medium size beet         

-1 can of garbanzo beans            

-3 tablespoons of Tahini Paste     

-½ Lemon 

-2 Tablespoons of Olive oil 

-½ teaspoon of Himalayan Pink Salt 

-½ teaspoon of black pepper

-2 pieces of garlic 

Directions:

1.Peel and cut the medium-sized beet into smaller pieces and bake in the oven, preheated to 400F for about 50-60 minutes, until becomes soft. You can add a little bit olive oil before baking it.

2.Place garbanzo beans, tahini, lemon juice, garlic, salt and pepper. 

3.Blend everything together.

4. Take the beet out of the oven, cool it down and chop into smaller pieces, add to the mixture and blend together.

Serving: ¼ cup Calories: 149 per serving

Serve with chips, veggies or use as a spread on the bread for colorful sandwiches. 

Store in the well-sealed container in the fridge, for 4-5 days, no longer than a week.

Freezing hummus: You can also place the hummus into freezer for up to 3 months.