Talk about leveling up your hummus! This Beetroot hummus comes together in about 5 minutes giving you the perfect dip for an afternoon snack. There are so many options for devouring this hummus. Honestly, all hummus is delicious. The beets just give a whole new wonderful flavor.

I ALWAYS have some kind of hummus in the fridge. To me, the homemade version is the best. It’s more fresh-tasting and you can control what ingredients go into it. Serve it with some drizzled olive oil on top or some kalamata olives. This can be kept in the fridge for 3-5 days.

THE BEST BEETROOT HUMMUS INGREDIENTS

• 3 medium beets
• 1 can chickpeas
• 1/4 cup tahini
• 1/4 tsp salt & pepper
• juice of 1 whole lemon
• 1 clove of garlic
• 1/4 cup water
• 2 tsp any mild oil

INSTRUCTIONS

1. Add your beets, rinsed chickpeas, tahini, salt & pepper, juice from lemon, garlic glove, water and oil to a blender or food processor.
2. Blend until smooth consistency. If it is too thick for your liking you can add a little water at a time (1 tablespoon) If it’s too thin add 1 tablespoon of tahini.

NOTES

You can use vacuum-packed beets, which I used for this recipe. The company was Beetology. Of course, you can also use fresh but you will need to boil them until tender before adding them to a blender.

People think you can only use hummus as a dip. There are so many things you can do with Beetroot Hummus. Here is a quick list.

• Spread it on some toast
• Use it for a dip for your veggies but get creative with your veggies. I used raddish, Bok choy, and carrots. You can eat the raddish leaves too!
• Serve with some grilled pita break or naan.
• Add a dollop to a nourish bowl.
• Swap out mayo for this hummus! Put it on a burger or any sandwich. Just trust me.