Free USA shipping on orders over $50
Free USA shipping on orders over $50
Cart 0

Block Rockin' Beet Hummus

Beeting heart, baby! Know what's good? Hummus. Know what's even better? Hot pink hummus. Your food processor will be working overtime to churn out this vibrant dip. But know what? This stuff isn't just for dipping. You'll want to slather it on your toast, put a big ol' blob of it on your salad, and maybe even just lick it off the spoon. Who's to judge? 
  • 2 large cloves garlic
  • 3 tbsp (heaping) tahini
  • juice of 1/2 large lemon
  • 2 small roasted beets, peeled and quartered
  • 1 19 oz. can (1 3/4 cup) cooked chickpeas, rinsed and drained
  • 1 tsp fine sea salt
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp fresh dill weed
  • 1/4 cup extra virgin olive oil

In the bowl of a food processor, combine the garlic cloves, tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more. Add beets to food processor, and run until smooth. Add all remaining ingredients, except for olive oil and process until very smooth. Drizzle in olive oil as mixture is processing. Taste and adjust seasonings, if necessary. Store refrigerated in sealed container, for up to 1 week.


Older Post Newer Post