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Beet Hummus
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This recipe is a gorgeous addition to your meals, and can be used as a sandwich spread, a dip for vegetables or pita crisps, or as an appetizer on crostini with a sprinkle of goat cheese.
Serves 6-8
Ingredients
- 3 large beets roasted, peeled, and chopped into ¼ cubes
- 15 oz garbanzo beans cooked and rinsed
- 3 large cloves garlic, coarsely chopped
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 ½ tsp chili powder rounded
- ½ tsp red pepper flakes
- 1 tbsp fresh thyme
- ½ tsp sea salt
- 3 tbsp tahini
- ¼ cup vegetable broth
Optional Garnishes:
- Goat cheese (plant-based or dairy)
- Fresh thyme
- Black sesame seeds
- Drizzle of olive oil
Instructions:
- Place all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 minutes, scraping down the sides with a spatula as needed to coarsely chop and combine the ingredients.
- Add tahini through the top opening and pulse to combine. Pour in vegetable broth with the motor running, adding liquid to your desired thickness.
- Place in a bowl or spread on crostini, garnishing with crumbled goat cheese, fresh thyme, black sesame seeds or a drizzle of olive oil as desired.
Adapted from Edible Education Experience