So what's the secret to this majestic hummus? Two things.
1. Don't be tempted to take a shortcut by using the pre-packaged steamed beets from the grocery store. Normally I'm all about taking shortcuts to make healthy cooking quicker and easier, but I tried this once, and the color was a really boring, blah, light pink. Definitely not the hot pink I was going for! It's worth the extra time to roast the beets (it's actually super easy!), plus it brings out a lot more flavor.
2. This is optional, but if you want super creamy hummus, you'll need to remove those little skins from the garbanzo beans. It's tedious and a little annoying, but it will make a big difference in the smoothness of the hummus. It probably only takes an extra 5 minutes, so I think it's worth it!
2 small roasted beets
1 (15 oz) can of garbanzo beans, drained & rinsed
Zest of 1 lemon (reserve a pinch for garnish)
Juice of 1/2 lemon
2 garlic cloves
2 tbsp tahini
1/4 tsp paprika
1/4 tsp cumin
1/4 cup extra virgin olive oil
Salt & pepper to taste
1. Start by roasting the beets. I followed these instructions. Note: it gets a little messy as you peel the skin
from the roasted beets, so feel free to cut it instead.
2. Allow roasted beets to cool. Then slice in quarters and place in your food processor with all other ingredients.
3. Blend ingredients in food processor until hummus is smooth. Season to taste with salt & pepper.
4. Garnish with a drizzle of olive oil, salt, pepper, and a pinch of lemon zest.
Serve with beautiful, colorful veggies. My faves: purple cauliflower, carrots, Persian cucumbers, cherry
tomatoes, sugar snap peas, & watermelon radish.
Can't wait to hear how you like this one!