The word “hummus” stems from the Arabic word for “chickpeas” or “chickpeas and tahini” which is the prepared spread.
Seeing as this recipe has no chickpeas in it, I probably shouldnt be calling it hummus but hey, I’m in charge here. I do what I want.
The reason I called this dip hummus at all is because its prepared the same way but with antioxidant-packed BEETS as the star ingredient replacing chickpeas. This is a great alternative to anyone who has trouble digesting legumes.
It’s lemony, it’s garlicky, its tahini-ey (not a word? I’m making it one. Like I said, I’m in charge here.) The best part? It’s HOT PINK. I don’t know about you but 10 year old me would have gone crazy over this stuff. Who am I kidding? 24 year old me is still going crazy over this stuff.
That was my weird way of saying kids will probably like this.
The key to getting it super creamy is to purée all the ingredients together except for the olive oil and drizzle that in slowly as it mixes.
- 4 medium sized beets, scrubbed, cooked, peeled & cubed
- 3 tbsp tahini (sesame seed paste)
- Juice of 1/2 a large lemon
- 2 cloves garlic
- 1/2 tsp ground cumin
- Sea salt
- 1/4 cup cold pressed extra virgin olive oil
- Seedy gluten free crackers or chopped veggies for serving
- In a food processor, blend beets, tahini, garlic, lemon juice, cumin and a pinch of sea salt together on high until smooth.
- Continue to blend and slowly drizzle in olive oil as it mixes.
- Once everything is incorporated, taste and season with more sea salt. Mix again to combine.
- Transfer dip to a bowl. Serve with crackers, chopped veggies or use as a spread on sandwiches.