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Lemon Beetroot Hummus

Allison Crawford at The Hungry Carrot
The best lemony beet hummus full of bright flavors and colors for a fun twist on this Mediterranean classic. Use it as a dip, spread, or side dish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Sauces and Dips, Side Dish, Snack
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 can chickpeas, drained
  • 1 cup 2-3 large canned or roasted beets
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp minced garlic
  • 1/2 tsp cumin
  • salt and pepper to taste

Instructions
 

  • Drain and rinse the chickpeas and beets.
  • Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
  • Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.
Keyword beet, hummus, lemon