prep 10 mins total 10 mins
Healthy dip recipes are easy to find and easy to make, they should always be included when entertaining a crowd. This one is delicious and a gorgeous, seductive hue of pink/purple that looks great on a spooky spread served with black tortilla chips and sliced green peppers. I like to add beet powder to make the color pop even more! Oh and, kids LOVE this dip too.
1 roasted beet
1 15.oz can chickpeas, drained
1 lemon, zested
1 lemon, juiced (same lemon)
Pinch of salt & pepper
2 garlic cloves, minced
2 tablespoons tahini
¼ cup olive oil
2 teaspoons beet powder, optional
Roast your beet (add a few more while you’re at it for another recipe or nutritious snack).
Preheat oven to 400°F. Cut off the beet greens and don’t throw them out, they’re delicious eaten anyway you’d eat any leafy green! Scrub your beet and wrap in tin foil, don’t dry it. Place on rimmed baking sheet and bake for 50-60 minutes, checking every 20 minutes. If it looks dry, add a little water. Put aside to cool. Once cooled, use a paper towel to rub off the skin, it should peel away easily.
Once beet is cooled and peeled, quarter it and place in blender. Blend until small bits remain.
Add remaining ingredients, except olive oil, and blend until smooth.
Drizzle in olive oil as the hummus is mixing and add the beet powder, if using.
Taste and adjust seasonings as needed. If it’s too thick, add a bit of water.
Top with pine nuts or roasted chickpeas and minced parsley, for serving, if desired.
Will keep in the fridge for a week.