I hosted a group of 30 entrepreneurs at Diane's Get Clear Workshop, and quadrupled this recipe to stuff them all with tasty pink hummus. It was a huge success, and I highly recommend that you make this recipe in bulk so that you can eat it all week and surprise your co-workers with tiny tupperwares of magenta magic.
Serve with sliced cucumbers, carrots and some fancy Mediterranean crackers.
1 large beet, cubed and roasted
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
- Preheat oven to 375°F. Trim the stems off of your beet and scrub with water until clean.
- Dice into cubes, toss with olive oil and roast for 45 minutes or until tender. Cool to room temperature.
- Place your beet in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
- Serve with a drizzle of really good olive oil and a sprinkle of za'atar.
This will keep in the fridge up to a week, and serve about six. I always make a double recipe!