Beetroot Hummus Dip Food

CREAMY BEET HUMMUS

Steps:

• In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
• Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
• Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
• Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

BEET HUMMUS

Steps:

• Preheat oven to 350°F. Place the beet, olive oil, garlic and onion powder and salt and pepper in a small cast iron skillet or small baking dish and toss together so everything gets coated.
• Bake for 35 minutes or until soft and tender. Remove from the oven and let cool completely.
• Add the roasted beet, chickpeas, tahini, garlic powder and lemon juice to a blender and pulse until smooth. This will take several minutes and remember to check for consistency, you want it completely smooth.
• With the blender on low speed, slowly pour in the olive oil and continue blending until silky and smooth.
• Add salt and pepper to taste and blend again as needed.
• Serve immediately garnished with optional toppings or refrigerate in an airtight container until ready to serve.

EASY BEET HUMMUS

Steps:

• Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

CREAMY BEETROOT HUMMUS

Steps:

• Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.

BEETROOT HUMMUS

Steps:

• Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they're done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
• Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.