I have wanted to make my own beet hummus for forever. Already a huge fan of homemade regular hummus, I had a feeling beet hummus would be just as delicious…maybe even better. You guys, I have no idea what took me so long to get this stunning dip whipped together. Probably for the simple reason that it is just so easy to make, it never made it to the top of my “priority” recipe list. Who knows? Whatever the reason, big mistake. BIG. As soon as I took a taste I couldn’t stop taking just one more taste. Smooth, creamy, fluffy and just the right amount of sweetness from the beets.
And, of course, let’s not forget the most important part- it’s bright PINK!
No, seriously, there is something about eating a food this color that just makes me instantly happy.
In unrelated food news, season 3 of Catastrophe will be on Prime on the 28th. YOU GUYS! Have you seen that show? If you haven’t, stop what you’re doing and go watch it right now. It is probably the most hilarious show I have watched in, well, a really long time.Sharon (the main female role) and I are like the same person. She has no friends, she says exactly what she’s thinking and she loves wine. Ok, if you haven’t seen the show you’re probably like, umm, ok? But seriously, Sharon and I, bffs.
Unfortunately, she is a fictional character.
Anyway, beet hummus. Do it.
- Add the beets to the bowl of a large food processor. Process until small little bits remain.
- Add the remaining ingredients (except the olive oil) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary. Add the olive oil and pulse again until fully incorporated. Taste and season as needed (I usually like to add extra tahini).
- Serve with veggies, pita bread, on sandwiches, pizza, etc.