I think beets can be a bit controversial: some folks hate them, some folks love them. Even if you fall into the former camp, can you at least appreciate with me what a beautiful magenta color they can lend to a dish?

That’s (at least partly) why I decided to try a new take on my usual homemade hummus recipe by adding in roasted beets. JUST LOOK AT THAT PINK COLOR ❤

Even if you’re not the biggest beet fan, you can still achieve the pretty pink: the recipe is customizable to control the intensity of the beet flavor while still lending the color. For this batch, I erred on the lighter side because my boyfriend isn’t a huge beet fan, and even he still enjoyed this hummus!

Ingredients

• 1 can of chickpeas
• 1/4 cup tahini
• Juice from 1/2 large lemon (or 1 full small lemon)
• 1 tsp minced garlic
• 1/2 tsp salt
• Fresh basil (optional)
• 2 small roasted & peeled beets (optional to use more for a stronger beet flavor)

Preparation:

1. Place whole, unpeeled beets on a baking tray and roast in the oven at 425F for ~30 minutes or until just getting soft (you should be able to easily cut through them). Remove from oven and set aside to cool.
2. Drain the chickpeas but reserve 3 Tbsp liquid from the can. In a food processor, combine drained chickpeas, lemon, garlic, tahini, salt, basil, and reserved chickpea liquid. Pulse until creamy and smooth.
3. Peel the cooled beets and cut in quarters. Place in the food processor and continue and pulse again until beets are incorporated.
4. Transfer to a bowl and top with a drizzle of olive oil. Bask in the magenta-colored beauty, and enjoy with pita chips, celery sticks, or however you like your hummus!