I am pretty addicted to hummus. It’s healthy, easy to whip up and a perfect dip for just about anything.I bring it to school with me in my school lunch and have already turned my “never seen hummus ever” friends into addicts too. I have these guys dippin’ bell peppers and pita chips..haha They are forever hummus converts!
Whenever I think of the power of hummus, I always think of that Adam Sandler movie where he is a hair dresser and uses hummus for everything! Haha…Anyone know which movie I’m talking about?
I usually make the standard hummus until I found this one that blew me over the top. My bloggy friend Amy at What Jew Wanna Eat (isn’t that the best name?) made this gorgeous ruby red beet hummus and I just couldn’t resist. And..I am also obsessed with beets. I know, I have weird obsessions! Tomatoes, hummus…now beets? Yes, It is true. Joe jokes that we’re closet vegetarians..haha. We actually tried vegan for about a week once and couldn’t do it, we just love cheese too much! But it was a fun try.
A few reasons why I love beets:
- Contains vitamin C: 6mg/cup
- Loaded with potassium: 518mg/ serving
- Good source of fiber: 6gm/cup
So I whipped up this gorgeous hummus and added a touch of cumin. I knew cumin and beets where meant for each other when I paired them up last year for Chanukah. Sweet and a lil smoky..yes please!
If you have a food processor, this is a breeze. Just throw everything in, puree for a bit and you have hummus enough for an army! I topped it with pomegranate seeds because it was just too pretty not to. And it adds a nice sweet bite, which goes perfect with the beet hummus.
I also want to mention that I didn’t have any chickpeas on hand so I used white beans instead and was pleasantly surprise! White beans are super creamy and luxurious which worked awesome in this simpel recipe. Next time I will try it with chickpeas anyway.
- 2 beets roasted and but into quarter pieces
- 1/4 c tahini paste
- 1 can white beans rinsed
- 1/4 c water optional depending on consistency
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 lemon juiced
- 2-3 Tb olive oil
- Salt and pepper to taste
Place all ingredients in food processor and blend until smooth.
Add water a little bit at a time to find desired consistency. You may use less than 1/4 cup.
Taste for seasoning.