Hummus is one of my favorite choices not only for snacking but also for light and satisfying meal. I have tried several version of classic hummus, but today I decided to try add some beets as I had them leftover from last night. As a beet and hummus lover I knew it will be a delicious and healthy treat for such a grey autumn day. That’s the best way how to bring some bright colors in our everyday life – choosing fresh and healthy food. I added some fresh thyme but it is really optional.
Ingredients
- 1 boiled beet
- 1 cup cooked chickpeas
- juice of half lemon
- 1 Tbsp fresh Tahini
- 4 Tbsp extra virgin olive oil
- 1 Tbsp fresh thyme
- pinch of salt and freshly grounded black pepper
- 2 large cloves garlic, minced
Instructions
- Peel your beet, quarter it and place it in your food processor. Blend until smooth.
- Add chikpeas, lemon juice, Tahini, salt &pepper, garlic, timian and blend. At the very end add olive oil and blend until smooth.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed.
- Garnish with roasted pumpkin and sunflower seeds.
