I found this recipe a few years ago, and have since turned into a hummus junkie! It tastes soooo good when you make it yourself! Hummus is a great source of protein and healthy fats. Adding beets into it adds a lot of vitamins, not to mention a bright color that makes it appealing.

Pink Hummus

Ingredients

• 1 beet
• 2 cloves garlic
• 1 can (15oz) garbanzo beans, rinsed (I like to use no-salt-added)
• The juice of 1 small lemon (~4 Tbsp, if you aren’t inclined to juice one yourself–it’s better fresh though)
• 2 Tbsp Tahini (make it seed free by omitting the tahini–and only use tahini if it isn’t contaminated with your allergens!)
• 1/4 cup olive oil
• 1 tsp salt

Directions

Scrub the beet to remove dirt and chop off the ends. Cut beet into quarters.

Wrap the beet and unpeeled garlic cloves in loosely in foil.

You may notice an absence of tahini. Sadly, I was out. But I will be pureeing some in with a few spoonfuls of the hummus after my next grocery trip, and then adding it back in!

Roast at 400 degrees for about an hour, or until beet is fork-tender. (If your beet requires more time, I recommend removing the garlic at the hour mark.) Peel the beet and garlic.

In a food processor or blender, puree the beets and garlic with the remaining ingredients. I usually do two half batches to save my poor, small Magic Bullet.

Enjoy!

I wish I had found this recipe sooner, it would have made an awesome baby food!

If you don’t roast the garlic, the hummus will have quite a bit more kick/bite. I always roast it, because I prefer the flavor of roasted garlic.

I’ve used other vegetables on occasion, to make other colors. Carrots make a good orange. Spinach can make a green, but it’s more of a speckled green than a consistent color. Some day, I intend to complete the rainbow!

I’ve become completely obsessed with hummus. Do you like hummus?

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