Ah, the mighty chickpea! It’s such a versatile, tasty little bean. Chickpeas are commonly used when making hummus – a mediterranean pureed bean dip – which is served with pita or veggies. With a plant-based diet, I eat a lot of chickpeas as they’re high in protein. I think the great thing about hummus is how many flavor profiles you can do. Chickpeas take of flavor easily, which is why you now see things like “chocolate hummus” as a dessert dip alternative.
Most stores carry classic, garlic, roasted red pepper, and some sort of herb and pine nut topped variety. Today’s recipe introduces beets! Not only do they provide an earthy flavor, it makes the hummus visually stunning with the reddish-purple hue. It’s a dip that deserves a place on the table for your next party or picnic.
You’ll need a high-power food processor or blender for this.
The real win today is knowing that you can make something gorgeous and delicious in 5 minutes or less!
1 can chickpeas, drain & rinse
1 can beets, drain but reserve 1/4 of the liquid
1 garlic clove
1 TBSP salt
1/4 cup tahini
1 TBSP Olive Oil
2 TBSP lemon juice
In a high-power food processor or blender combine all ingredients and blend until smooth.
Serve with soft pita, pita chips, or your favorite vegetables.