How is it Monday already?! The weekends sure do fly by! Did you watch the Emmys last night? My favorite look was definitely Kerry Washington in her glittery gorgeousness!
But, back to the food. Today I have a colorful, healthy, and delicious beet hummus recipe for you. I did not add chickpeas to the recipe, but if you wanted to, you can decrease the cooked beets to 1 cup and add 1 cup of chickpeas. I almost ate the entire bowl, this recipe was that good! Give it a try and let me know how you like it!
2 Cups Cooked Beets
(If you need a refresher on how to cook beets, see THIS post)
2 TBSP Sesame Seeds (or 2 TBSP tahini)
1 TBSP EVOO
Juice of 1/2 Lemon
1 TSP Lemon Zest
1 Clove Garlic
Beet Hummus Ingredients
Add sesame seeds to food processor and process with 1/2 TBSP EVOO until paste is formed
Making tahini (sesame seed paste)
Add the rest of the ingredients and process until a smooth consistency
Enjoy as a dip with veggies or chips of choice!
Beet Hummus and veggies
- 2 Cups Cooked Beets
- 2 TBSP Sesame Seeds (or 2 TBSP tahini)
- 1 TBSP EVOO
- Juice of 1/2 Lemon
- 1 TSP Lemon Zest
- 1 Clove Garlic
- Add sesame seeds to food processor and process with 1/2 TBSP EVOO until paste is formed
- Add the rest of the ingredients and process until a smooth consistency
- Enjoy as a dip with veggies or chips of choice!
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