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Beet Hummus
When it's too hot to cook, we turn to no-cook apps and snacks like this beautifully pink Beet Hummus. Grab the full recipe below and get dippin'!
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4
Ingredients
1 medium beet (about 7 ounces), top removed and scrubbed
1 can chickpeas, drained
2 garlic cloves
5 tablespoons tahini
3 tablespoons Califia Farms Unsweetened Almond Beverage
1 tablespoon olive oil
1 ½ tablespoons fresh lemon juice, plus more to taste
1 teaspoon cumin
½ teaspoon kosher salt
Sesame seeds or garlic crunch topping for garnish
Assorted veggies for serving
Directions
01
Heat oven to 400°F
02
Arrange the rack in the center of the oven
03
Drizzle the beet with olive oil and wrap tightly in tin foil
04
Roast for 45-50 minutes, or until the beet is fork tender
05
Once cooled, rub the skins off the beet, wearing gloves if possible
06
Roughly chop the beet and add it to a blender along with the chickpeas, garlic cloves, tahini,Unsweetened Almond Beverage, olive oil, lemon juice, cumin, and salt
07
Process until smooth, scraping the sides as necessary, adding a few splashes of almond milk if it seems too thick
08
Taste and season with additional salt or lemon juice as needed
09
Transfer to a bowl, garnish with a crunchy topping, and serve with pita chips or sliced veggies
10
Enjoy!
